Purée the olives, sweet pepper, anchovy fillets, capers, garlic, mustard and basil in a food processor or blender. Add the olive oil and puree the mixture for another 10 seconds until it has a smooth consistency. Season the pepper tapenade with salt and pepper.
Cut the loafs of French bread into thin slices and toast these lightly. Generously cover them in the pepper tapenade and garnish with a basil leaf.
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