Fantastic Open Sandwiches

Ingredients

• 2 thick lengthwise slices Italian bread
• 3 Tbsp. Bertolli® Extra Virgin Olive Oil
• 3 to 4 Tbsp. prepared Tapenade*
• 8 slices prosciutto or imported boiled ham
• 1 large tomato, thinly sliced
• Very thin slices red onion

Directions

1. Brush both sides of bread with Olive Oil, then lightly toast. Evenly spread Tapenade on each bread slice, then top with prosciutto and tomato. Garnish with red onion.   *TAPENADE: In food processor or blender, process 1 cup pitted kalamata and /or oil-cured olives, 1 clove garlic, 1 teaspoon capers, rinsed and drained, 1/4 teaspoon EACH chopped fresh thyme and rosemary leaves and 1/8 teaspoon sugar. While processing, through feed tube, drizzle in 2 tablespoons Bertolli® Extra Virgin Olive Oil until paste forms. Spoon into bowl; cover and chill. Makes about 3/4 cup.