Tomato, Olive and Prosciutto Toast | RICARDO

Ingredients

• 1/4 cup (10 g) flat-leaf parsley leaves, finely chopped, plus more for serving
• 3 tbsp (45 ml) olive oil
• 1 tbsp pitted black olives, chopped
• 3 anchovy fillets, chopped
• 1 lemon, quartered
• 1 very ripe, large tomato
• 2 tsp (10 ml) tomato paste
• 1 ciabatta baguette, halved horizontally (mini baguette format, 9 inches/23 cm long)
• 1 garlic clove, peeled
• 3 1/2 oz (100 g) thin slices prosciutto, torn