Ingredients for 8 servings:
½ pound large Greek olives, pitted
4 anchovy filets
3 tablespoons capers
1 large clove garlic, pounded into a paste with a pinch of salt
Small amount cayenne pepper
¼ teaspoon dried herbs de Provence
4 tablespoons olive oil
1 baguette, sliced
Combine the pitted olives, anchovies, capers, crushed garlic, pepper and dried herbs in the work bowl of a food processor. Blend into a coarse puree. Add the olive oil and combine with a few rapid pulses. Scrape into a storage jar and reserve.
Lay the bread slices on a baking sheet and toast lightly in a 325 degree oven. Allow the pieces to cool, spread with tapenade and pass with cocktails.