Blend olives, olive oil, pine nuts and garlic cloves in processor. Season olive paste to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate.) Preheat oven to 350 degrees. Place bread slices in single layer on baking sheet. Bake until lightly toasted, 10 minutes. Spread olive paste on toasts. Top with bell peppers and cheese (if desired). Season with pepper and serve. Formatted for MC by Sharon Klinger, tmvm93b@prodigy.com Recipe by: Bon Appetit Posted to JEWISH-FOOD digest V97 #060 by Nancy Berry <nlberry@prodigy.net> on Feb 22, 1997.
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