Directions Preheat the oven to 400 °F. Mix the garlic and olive oil and brush on both sides of the bread slices. Arrange the slices next to each other on a cookie sheet and sprinkle with a little sea salt. Toast the bread in the oven for 15-20 minutes until golden brown and dry. Make sure the edges do not burn.
Puree the ingredients for the roasted red pepper tapenade and the mushroom tapenade coarsely. For the tomato salsa, mix all of the ingredients except the cheese. Serve the crostinis topped with the two varieties of tapenade and topped with the tomato salsa, garnished with the Beemster X-O- shavings.
TIP Try toasting the bread slices golden brown on both sides using a lightly greased grill pan.