Mozzarella, Proscuitto, and Pesto Butter Tea Sandwiches

marthastewart.com

Madeline Brownstone

Tired of just throwing together a meal. Getting back to cooking with heart.

6 tablespoons unsalted butter (¾ stick), room temperature

¾ cup fresh basil leaves, packed (about 2 ounces), rinsed well, and dried

½ 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 ¼-inch-thick slices

Directions at marthastewart.com

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