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