TOMATO-PESTO CROSTINI TOPPING

8 roma tomatoes
1 cup chopped black olives
3 T. bottled pesto sauce
1 T. lemon juice
½ t. crushed red pepper
Balsamic vinegar to taste (optional)

Chop and seed tomatoes; place into medium bowl with olives, pesto, lemon juice and pepper stirring until well mixed. Sprinkle with balsamic vinegar if desired. Refrigerate for at least 1 hour before serving.