Olivada Crostini 

Ingredients:
- 2 6 oz cans pitted ripe whole medium olives, drained
- 3 tablespoons olive oil
- 2 tablespoons pine nuts, toasted
- 2 large garlic cloves
- 1 8 oz French bread baguette cut diagonally into slices
- Roasted red peppers sliced
- Mozzarella, slivered

Directions:
- Blend the first 4 ingredients in processor. Season the olive paste with salt and pepper to taste. (Can be made 1 week ahead. Cover and refrigerate.
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- Preheat the oven to 350. Place bread in a single layer on the baking sheet. Bake until lightly toasted. 10 minutes.
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- Spread olive paste on toasts. Top with red peppers and cheese. Put under broiler until mozzarella in slightly melted- NOT LONG. Serve warm.
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- Alternatively, serve olive paste alone to be spead on crackers.