Crostini with olive tapenade

Ingredients for 8 servings:

• 200 g black olives without stones
• 1 tbsp capers
• 2 anchovy fillets in salt
• 1 small chili pepper(s), red
• oregano
• pepper, black
• 60 ml olive oil
• Baguette(s) (white bread, ciabatta)
• Salt
• lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the olives. Wash and dry the capers. Briefly rinse the anchovies in water and drain well. Halve the chili pepper, remove the stem and seeds, and roughly dice the flesh. Place everything in a blender and season with oregano and pepper. Blend until smooth, adding enough olive oil to make a spreadable mixture. Toast slices of white bread and spread with the tapenade. Garnish with capers, sprinkle with fleur de sel, and drizzle with a little lemon juice.