Black Olive Crostini

2/3 cup kalamata olives, pitted and rinsed
2 anchovy fillets
2 teaspoons drained capers
2 teaspoons extra virgin olive oil
1 small garlic clove, peeled
1 loaf italian or french bread,
cut 24 slices

In a food processor or blender, combine the olives, anchovies, capers and olive oil. With motor running, drop the garlic in. Process, using long pulses, to a fairly smooth puree, scraping down sides of bowl if needed. Or chop the ingredients by hand until they become a paste. The olivade can be stored in fridge for up to 1 week.

Preheat oven to 400�F. Arrange bread in a single layer on a baking sheet. Bake 5-8 minutes, turning the bread once, until it is pale golden on both sides. The crostini can be stored at room temp in a sealed plastic bag for 8 hours, or frozen. Spread each toast with 1 tsp. of olive and serve.

Serves 6.