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Back to Open-Faced Baguette with Prosciutto and Green Olive Tapenade All Reviews for Open-Faced Baguette with Prosciutto and Green Olive Tapenade - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 12 6073_122410_prosciutto_baguette.jpg
Ingredients Ingredient Checklist 1 thin baguette 1/4 cup Herbed Butter Spread 2 red bell peppers 1 cup pitted green olives, drained and patted dry 4 anchovy fillets, rinsed and patted dry 2 teaspoons olive oil 7 slices prosciutto Shaved Parmesan cheese, for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 6073_122410_prosciutto_baguette.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
6073_122410_prosciutto_baguette.jpg
6073_122410_prosciutto_baguette.jpg
Ingredients
Ingredients
- 1 thin baguette 1/4 cup Herbed Butter Spread 2 red bell peppers 1 cup pitted green olives, drained and patted dry 4 anchovy fillets, rinsed and patted dry 2 teaspoons olive oil 7 slices prosciutto Shaved Parmesan cheese, for garnish
Directions
Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and chop. Set aside.
Place olives in the bowl of a small food processor; pulse until finely chopped. Add anchovies and pulse to combine. Scrape down sides of processor and add olive oil and peppers; pulse to combine.
Divide olive mixture evenly between baguette halves, spreading to cover. Top each half with prosciutto slices and garnish with cheese; serve.
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All Reviews for Open-Faced Baguette with Prosciutto and Green Olive Tapenade
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Open-Faced Baguette with Prosciutto and Green Olive Tapenade
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
