Cut the pecorino cheese, the sun-dried tomatoes (drained of their oil) and the hard-boiled egg into pieces; then coarsely chop them, together with the olives, parsley, clove of garlic and hot chilli pepper, in the food processor. Put this mixture in a bowl and carefully stir in the olive oil - a spoonful at a time ( adding one or two extra if you want a slightly more runny sauce) - the pepper and salt, according to taste.
Toast the slices of bread on both sides and spread with a generous amount of the Salsa Etrusca.
This sauce is also excellent for dressing pasta, and in cold pasta and rice salads with cherry tomatoes, raw vegetables and chunks of cheese. Diluted with a few more spoonfuls of oil, and maybe one or two of vinegar, it's perfect for "pinzimonio" (= raw vegetables served with a dip) and as a dressing on salads of raw or cooked vegetables.
When you use Salsa Etrusca to dress pasta, set aside a few spoonfuls of the water it was cooked in, and add it to the bowl when you mix the pasta and sauce together. It's delicious with all pasta shapes - both long and short - but it goes especially well with Pici, a Tuscan type of pasta, which some actually believe to be Etruscan(1).
(1) In keeping with this appetizing uncooked sauce, which also seems to date back to the "old" Tuscan forefathers.