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1
Make the roasted tomato tapenade: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
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2
Halve 4 tomatoes and sprinkle with 1 teaspoon salt and a few grinds of pepper.
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3
Place the tomatoes cut-side down on the baking sheet, tucking 1 thyme sprig under each.
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4
Drizzle with 2 tablespoons olive oil and roast until the skins start to loosen, about 15 minutes.
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5
Remove from the oven; set aside until cool enough to handle, then pinch off the skins and discard.
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6
Return the tomatoes to the oven and continue roasting until slightly dried, about 1 hour.
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7
Discard the thyme and set the tomatoes aside to cool.
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8
(Keep the oven on.)
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9
Puree the roasted tomatoes, olives, anchovy, garlic, capers, vinegar, 3 tablespoons olive oil and 2 tablespoons water in a food processor until smooth.
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10
Season with salt and set aside.
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11
(The tapenade can be made 1 day ahead; transfer to a bowl, cover and refrigerate.)
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12
Heat a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon olive oil.
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13
Working in batches, add the prosciutto slices in a single layer and cook, turning once, until golden brown and crisp, about 5 minutes.
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14
Drain on paper towels.
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15
Cut the baguette in half crosswise, then split each half open to make 4 pieces.
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16
Place cut-side up on a baking sheet and bake until golden around the edges, about 5 minutes.
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17
Slice the remaining tomatoes.
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18
Spread the roasted tomato tapenade on the baguette.
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19
Arrange the mozzarella and sliced tomatoes on top.
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20
Season with salt and pepper, then top with the prosciutto and some arugula and basil.
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21
Photograph by Ryan Liebe
