Olivada Crostini

This is a black olive lovers dream!!! Has a very nice appearance with the contrast of the black olives and red bell pepper. One of my favorites. Adapted from BA

• Ready In: 15 mins
• Yields: 2 cups

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)

Directions

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