Ingredients

1 1/2 teaspoons chopped anchovy fillet

1 teaspoon capers (preferably salt-packed), rinsed, chopped

1 garlic clove, minced

1 teaspoon finely grated lemon peel

1/2 teaspoon finely grated orange peel

1 1/4 cups Niçoise olives, pitted, divided

1/4 cup extra-virgin olive oil plus additional for brushing and drizzling

1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish

2 teaspoons fresh lemon juice

• 6 6-inch-long pieces ficelle or narrow baguette, split horizontally in half
• 6 thin prosciutto slices
• 2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

Description

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