|8-10||heirloom tomatoes, about 2 ½ lbs|
|kosher salt and freshly ground pepper to taste|
|8||sprigs fresh thyme|
|6 Tbsp||Pastene Extra Virgin Olive Oil|
|¼ cup||Pastene Kalamata Olives, pitted|
|1||Pastene Anchovy Fillet|
|1 tsp||Pastene Minced Garlic|
|1 Tbsp||Pastene Capers|
|1 Tbsp||Pastene Red Wine Vinegar|
|2-3 oz||prosciutto, about 6-8 slices|
|1||baguette or ciabatta loaf|
|12 oz||fresh mozzarella ball, halved and sliced|
|baby arugula and fresh basil, for topping|
- Preheat the oven to 375° F and line a baking sheet with parchment paper. Halve 4 tomatoes and sprinkle with salt and a few grinds of pepper. Place the tomatoes cut-side down on the baking sheet, placing 1 thyme sprig under each.
- Drizzle with 2 tablespoons olive oil and roast until the skins start to loosen, about 15 minutes. Remove from the oven and set aside until cool enough to handle. Pinch off the skins and discard. Return the tomatoes to the oven and continue roasting until slightly dried, about 45 minutes. Remove the tomatoes to a bowl and discard the thyme.
- Puree the roasted tomatoes, olives, anchovy, garlic, capers, vinegar and 3 tablespoons olive oil in a food processor until smooth. Season with more salt, transfer to a bowl, cover and refrigerate until ready to assemble the tartines.The tapenade can be made 1 day ahead.
- Heat a large nonstick skillet over medium-high heat and add the remaining tablespoon olive oil. Working in batches, add the prosciutto slices in a single layer and cook, turning once, until golden brown and crisp, about 5 minutes. Drain on paper towels.
- Cut the baguette in half crosswise, then split each half open to make 4 pieces. Place cut-side up on a baking sheet and toast until golden around the edges, about 5 minutes.
- Slice the remaining tomatoes. Spread the roasted tomato tapenade on the baguette. Arrange the mozzarella and sliced tomatoes on top. Season with salt and pepper, then top with the prosciutto and some arugula and basil.