Name: Tomato, Olive and Prosciutto Toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 to 6 appetizers
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

Preparation

- In a small bowl, combine the parsley and 1 tbsp (15 ml) of the oil with the olives and anchovies. Season with pepper and drizzle with the juice of 1 lemon wedge. Mix well. Set aside.
- In a shallow dish, grate the tomato. Compost the skin. Drain as needed. Add the tomato paste. Season with salt and pepper. Mix well. Set aside.
- On a work surface, using a pastry brush, cover the inside of the baguette halves with the remaining oil.
- In a large skillet over medium-high heat, toast the bread, cut-side down, pressing down lightly with a spatula until nicely browned and crispy, almost charred.
- On a work surface, rub the toasted bread with the garlic clove. Top with the tomato mixture. Garnish with the olive mixture and prosciutto pieces. Sprinkle with torn parsley leaves. Cut the baguette into pieces. Place on a board or serving dish with the remaining lemon wedges. Serve immediately.

Tomato, Olive and Prosciutto Toast

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Ingredients

Preparation

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