Tapenade Crostini

• One 12-ounce jar large roasted red peppers, drained
• One 9 1/2-ounce jar pitted kalamata olives, drained
• One 5 3/4-ounce jar pimento-stuffed olives, drained
• 2 cloves garlic, or more to taste
• Red pepper flakes, to taste
• Kosher salt and freshly ground black pepper
• 1/4 to 1/2 cup extra-virgin olive oil
• 1 package prepared crostini (about 24) or 24 baguette slices
• One 6 1/2-ounce jar pesto
• Chopped fresh parsley, for garnish

1. Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor.
2. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste.
3. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
4. Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade.
5. Garnish with fresh parsley and serve immediately.

red peppers, olives, olives, garlic, red pepper, kosher salt, extravirgin olive oil, crostini, pesto, fresh parsley

Taken from www.foodnetwork.com/recipes/ree-drummond/tapenade-crostini.html (may not work)