Food & Cooking Recipes Appetizers Open-Faced Baguette with Prosciutto and Green Olive Tapenade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 12 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 TartareOpen-Faced Baguette with Fig Marmalade and Blue CheeseOpen-Faced Baguette with Mushrooms and Artichokes Ingredients 1 thin baguette ¼ 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. Rate it Print