Tomato, Olive and Prosciutto Toast | RICARDO

Name: Tomato, Olive and Prosciutto Toast | RICARDO
Total time: 20 min
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

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Inspired by Spanish tapas, these tomato toasts with anchovies and prosciutto bring pan con tomate to the next level.

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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