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heat oven to 375'. slice the cibatta into 20 thin slices, anout 1/4-inch thick. arrange the slice son a baking sheet and brush tops and bottoms with olive oil. sprinkle with salt an cayenne pepper. bake for 10 minutes, turning once halfway through, or until crispy and light golden brown. set aside and cool to room temperature before topping. for the topping- combine all the ingredisnts and allow to stand at room temperature until ready to serve, up to 1 hour. if not serving immediatly, serve the topping in a large bowl eith the crostini to the side so each guest can make their own. this way the crostini sppetizers are fresh and crunchy at the first bite.
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