Olivada Crostini - cooking recipe

Ingredients

12 ounces pitted whole ripe olives, drained
3 tablespoons olive oil
2 tablespoons pine nuts, toasted
2 large garlic cloves
salt and pepper
1 loaf French baguette
red bell pepper, roasted (can be purchased in a jar)

Preparation

Blend olives, oil, pine nuts, and garlic in a processor. Season with salt and pepper (can be made one week ahead and refrigerated).
Cut bell pepper into slices and set aside.
Slice French bread into slices on a diagonal.
Preheat oven to 350 degrees. Place bread slices in a single layer on baking sheet. Bake until lightly toasted, 10 minutes.
Spread olive paste on toasts. Top with bell pepper slices.