Olive tapenade, mozzarella, and chilli and ginger jam crostinis

Take 1 San Francisco rye or sourdough loaf, slice and cut rounds using a cutter. Toast the rounds until slightly crisp, remove from the oven and allow to cool. Spread some olive tapenade on each round, add a slice of mozzarella and 5ml (1 tsp) of chilli and ginger jam, and top with fresh basil leaves to serve.