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Spring

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Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches

Ingredients
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup fresh basil leaves, packed (about 2 ounces), rinsed well, and dried
  • 1/2 garlic clove
  • 3 tablespoons finely grated Parmesan cheese
  • 1 tablespoon pine nuts
  • 8 ounces sliced prosciutto
  • 1 pound fresh mozzarella cheese
  • 2 loaves rustic bread (approximately 5 by 11 inches), cut lengthwise into 1/4-inch-thick slices
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