Green Olive Paste on Crostinis

INGREDIENTS

• 2 tablespoons chopped fresh parsley leaves
• 1 loaf French bread, cut into 1/4-inch rounds
• 2 anchovy fillets, drained
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 8 ounces pitted and drained green Spanish olives
• 1/4 cup plus 6 tablespoons Spanish extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 tablespoons slivered, blanched almonds
• 1/2 teaspoon fresh thyme leaves
• Spanish paprika, for garnish
• 1/4 cup shaved Manchego cheese
• 3 tablespoons diced pimientos
• 1 teaspoon minced garlic
• 1 tablespoon capers, drained