This is another recipe from the Martha Stewart Show. Serve this with the other baguette recipe appetizers.
Serves 12
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1 thin baguette
1/4 cup Herbed Butter Spread-recipe below
2 red bell peppers
1 cup pitted green olives, drained and patted dry
4 anchovy fillets, rinsed and patted dry
2 teaspoons olive oil
7 slices prosciutto
Shaved Parmesan cheese, for garnish
Directions
Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and chop. Set aside.
Place olives in the bowl of a small food processor; pulse until finely chopped. Add anchovies and pulse to combine. Scrape down sides of processor and add olive oil and peppers; pulse to combine.
Divide olive mixture evenly between baguette halves, spreading to cover. Top each half with prosciutto slices and garnish with cheese; serve.
Herbed Butter Spread
Makes about 1/2 cup
5 cloves garlic
1/2 bunch fresh flat-leaf parsley leaves
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon fresh thyme leaves
1/4 teaspoon coarse salt
Directions:Place garlic and parsley in the bowl of a small food processor; process until finely chopped. Transfer to a medium bowl and add butter; blend using a fork. Add thyme and salt; stir until well combined. Keep refrigerated until ready to use, up to 3 days.
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