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OLIVADA CROSTINI
12 ounces ripe pitted olives
3 tablespoons olive oil
2 tablespoons pine nuts, toasted
2 large garlic cloves, minced
salt and pepper to taste
1 French bread loaf (baguette)
roasted red peppers
Preheat oven to 350 degrees F.
In food processor, blend olives, olive oil, pine nuts and garlic. Season olive paste to taste with salt and pepper.
Place bread slices in single layer on baking sheet.
Bake in oven for 10 minutes or until lightly toasted.
TO SERVE:
Spread olive paste on toast. Top with roasted pepper pieces. Season with freshly ground pepper. Serve immediately.
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