Crostini with Black Olive Pesto

In a blender or processor, process until the olives are either coarse- or fine-textured, depending on preference, adding enough olive oil to make a dense paste. Remove and stir in lemon zest and capers. Chill. This may be made in advance. It keeps for weeks. To make the crostini, very lightly brush bread rounds with olive oil and arrange on a cookie sheet. Place in a 400-degree oven until golden on the surface but not hard-toasted all the way through. Using a teaspoon, spread a little of the black olive pesto on each crostini. adaptef rom Panini, Bruschette, Crostini by Viana La Place Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com> on Feb 1, 1998