Ingredients
4 tsp. (20 mL) Sun-Dried Tomato Pesto (see below) or good quality store-bought sun-dried tomato pesto
4 slices white or Calabrese bread or 2 large rolls sliced horizontally
4 to 6 slices prosciutto
2 bocconcini, roughly 2 inches (5 cm) in diameter
coarsely ground black pepper
fresh basil leaves
extra-virgin olive oil to brush bread

Instructions
Spread 2 tsp. (10 mL) of the Sun-Dried Tomato Pesto on one side of 2 slices of bread or on the bottom part of the rolls. Cover the pesto-spread slices with prosciutto.

Cut the bocconcini into 1/4-inch (6-mm) thick slices and place over the prosciutto. Top the cheese with a generous grind of black pepper and cover with basil leaves. Finish the sandwiches with the remaining slices of bread or top of the rolls.

Brush both sides of the sandwich with olive oil and grill until the cheese has melted and the bread is golden.

Sun-Dried Tomato Pesto
Makes 2/3 cup (160 mL)
6 ¾-oz. (202-mL) jar sun-dried tomatoes, in oil
1½ Tbsp. (22.5 mL) drained capers
¼ cup (60 mL) loosely packed roughly julienned fresh basil
¼ tsp. (1.2 mL) loosely packed chopped fresh rosemary

Drain the tomatoes and reserve the oil.

In a small food processor, add the tomatoes, capers, basil, rosemary and 1 Tbsp. plus 1 tsp. (20 mL) of the reserved oil. Pulse until ingredients are well combined. (If the pesto is too thick, add more oil and pulse briefly.)

The pesto will keep, covered in the refrigerator, for 3 to 4 weeks.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.


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