Crostini with Roasted Red Pepper Tapanade

method:

• Mash up the olives, capers, garlic, mustard and basil in a food processor or blender. Add the olive oil and mash the mixture for another ten seconds until it is a smooth purée. Season the tapenade with some salt and pepper.
• Cut the bread in thin, diagonal slices and roast them lightly. If you heat them in the oven, make sure you drizzle them with olive oil. Smear the pepper tapenade over the slices of bread and finish it with a basil leaf garnish.