Crostini with tapenade

Ingredients:

• 1 can (340 g) large roasted sweet peppers, drained
• 1 can (250 g) Kalamata olives, drained
• 1 can (150g) olives with pimento pepper, drained
• 2 cloves of garlic or more
• Red pepper flakes to taste
• 1/4 cup olive oil
• 1 package of prepared crostini (about 24 pieces) or 24 slices of baguette
• 1 jar (170 gr.) pesto
• Chopped fresh parsley for sprinkling

Preparation:

1. In the bowl of a food processor, place the bell pepper, olives, garlic, red pepper flakes, and some salt and black pepper.
2. Blend a few times, adding enough olive oil to form a paste. Taste and add more garlic or red pepper flakes if desired.
3. Spread a little pesto on the crostini and spoon a generous dollop of tapenade over them. Sprinkle with fresh parsley and serve immediately.