Beef tapenade crostini

Tapenade

• 1 garlic clove
• 1 tbsp pickled capers, rinsed
• 100 g pitted Kalamata olives
• 1 green chilli, deseeded and cut into halves (optional)
• 20 g olive oil
• 1 - 2 pinches ground black pepper

Beef tapenade

• 300 - 350 g beef fillet, sinew trimmed
• 1 tbsp Dijon mustard
• 1 garlic clove
• ½ tsp ground black pepper
• 1 sprig fresh thyme, leaves only
• 1 sprig fresh rosemary, leaves only
• 500 g water

Assembly

• 1 baguette of choice (approx. 25 cm long), cut into thin slices (5-7 mm)
• olive oil, for brushing
• 50 g sour cream
• 2 tsp Dijon mustard
• 2 Roma tomatoes, cut in halves lengthways, then cut into thin slices
• micro herbs, for garnishing