Roasted Pepper Tapenade

1 cup roasted red peppers (approx 1 of 12 oz jar)
1 cup black olives or kalamata olives, pitted
3 Tbs olive oil
1 tsp pepper
1 tsp basalmic vinegar

In a food process or blender, blend all ingredients to a paste consistency. Serve with crusty bread, toast or crackers. Also very good as a spread on sandwiches.