Finger of toast with Corpa Anchovy and tapenade

Laminate the semi-frozen bread with a sausage cutter, defrost and mould on a silicone mat, brush one side with olive oil and use a base to shape them in the oven. Bake at 160ºC until golden brown.
Spread the tapenade CorpaChef (Corpachef's anchovies, black olives, capers, olive oil and garlic) on the finger of toast, place the Corpa marinated anchovies and finely chopped green and red peppers and scallions.
See video: http://www.youtube.com/watch?v=-7450L0BRY0