Speck-Wrapped Mozzarella Toasts

• 2 cups pitted Picholine olives
• 2 large garlic cloves
• 1/4 cup coarsely chopped parsley
• 1/4 cup coarsely chopped basil
• 11/2 cups plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 slices rustic sourdough bread, cut 1/2 inch thick from an 8-inch round, halved
• 16 bite-size mozzarella balls (bocconcini)
• 16 thin slices speck or prosciutto (4 ounces)

1. In a food processor, combine the olives, garlic, parsley and basil and pulse until coarsely chopped.
2. Add 1 cup of the olive oil and process until smooth.
3. Transfer the olive spread to a bowl and season with salt and pepper.
4. Heat a grill pan.
5. Brush the bread on both sides with the 2 tablespoons of olive oil and toast in the grill pan over moderately high heat until golden and crisp on both sides.
6. Transfer each piece of toast to a small plate.
7. Wrap each mozzarella ball in a slice of speck.
8. Heat the remaining 1/2 cup of olive oil in a medium nonstick skillet.
9. Fry the speck-wrapped mozzarella over moderately high heat until golden and just melted, turning once, about 2 minutes.
10. Set 2 speck-wrapped mozzarella balls on each toast, spoon some of the olive spread on top and serve.

picholine, garlic, parsley, basil, extravirgin olive oil, kosher salt, bread, mozzarella, thin

Taken from www.foodandwine.com/recipes/speck-wrapped-mozzarella-toasts-cocktails-2006 (may not work)