Mozzarella, Prosciutto, and Pesto Butter Tea Sandwiches

1. 1

   Make the pesto butter: Combine the butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended.

2. 2

   Set aside.

3. 3

   Lay the prosciutto slices flat on a piece of plastic wrap, and cover with another piece.

4. 4

   Place in freezer 10 minutes.

5. 5

   Remove the prosciutto from the freezer; use a 2 1/4-inch round cutter to cut into rounds.

6. 6

   Slice the mozzarella 1/8 inch thick, and cut into rounds.

7. 7

   Cut the bread using the same cutter, being sure to remove all the crust.

8. 8

   Spread a thin layer of pesto butter on 2 bread rounds.

9. 9

   Layer 1 round with a round each of mozzarella and prosciutto; top with the other bread round.

10. 10

    Repeat with the remaining ingredients.

11. 11

    Cover with damp paper towels until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.