Open-Faced Baguette with Prosciutto and Green Olive Tapenade
Treat party guests to the classic Italian combination of prosciutto, Parmesan, and green olives with this easy-to-make hors d'oeuvre from chef Pierre Schaedelin. Also Try: Open-Faced Baguette with Cured Salmon and Sauce Tartare Open-Faced Baguette with Fig Marmalade and Blue Cheese Open-Faced Baguette with Mushrooms and Artichokes
- 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
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.