Ingredients
6 tablespoons unsalted butter (3/4 stick), 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 (about 2 pounds), cut into 48 1/4-inch-thick slices
Preparation
Make the pesto butter: Combine 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 prosciutto slices flat on a piece of plastic wrap, and cover with another piece of plastic wrap. Place in freezer for 10 minutes.
Remove prosciutto from freezer; use a 2 1/4-inch round cutter to cut into rounds. Slice mozzarella 1/8 inch thick, and cut into rounds. Cut bread using the same cutter, being sure to remove all the crust.
Spread a thin layer of pesto butter on two bread rounds. Layer one round with a round each of mozzarella and prosciutto; top with other bread round. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
