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6 Ratings
5 star values:
2
4 star values:
3
3 star values:
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2 star values:
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1 star values:
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Back to Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
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Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
Recipe Summary
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
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
Cook's Notes
To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need one round for each sandwich.
Gallery
Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
Recipe Summary
Yield: Makes 2 dozen
Gallery
Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
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
Directions
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.
Cook's Notes
To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need one round for each sandwich.
Cook’s Notes
To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need one round for each sandwich.
Reviews
Add Rating & Review
6 Ratings
5 star values:
2
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
6 Ratings
5 star values:
2
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
2
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
2
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
2
4 star values:
3
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 2
- 4 star values:
- 3
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
