Categories Bread Sandwich Tea Mozzarella Prosciutto Butter
Yield makes 2 dozen
Number Of Ingredients 8
Steps:
- Make the pesto butter: Combine the butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay the prosciutto slices flat on a piece of plastic wrap, and cover with another piece. Place in freezer 10 minutes.
- Remove the prosciutto from the freezer; use a 2 1/4-inch round cutter to cut into rounds. Slice the mozzarella 1/8 inch thick, and cut into rounds. Cut the bread using the same cutter, being sure to remove all the crust.
- Spread a thin layer of pesto butter on 2 bread rounds. Layer 1 round with a round each of mozzarella and prosciutto; top with the other bread round. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.
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