Combine all ingredients, except shrimp and bread, in a food processor and pulse until desired consistency is reached.
Let tapenade sit in refrigerator for 1 to 2 hours.
Toast the crostini, spread a layer of tapenade and stop with chopped shrimp.
Garnish with black pepper and minced cilantro to serve.
Optional: Warm in 350F oven for 2-3 minutes before serving, for a warm appetizer.