-
1
To prepare the tapenade, in the bowl of a food processor fitted with the metal blade, combine 2 of the garlic cloves, the olives, anchovies, capers, thyme, and rosemary.
-
2
Process until almost smooth.
-
3
With the machine running, gradually add 1/4 cup of the olive oil.
-
4
Process the mixture until smooth.
-
5
Taste and adjust for seasoning with freshly ground black pepper.
-
6
Transfer to a small bowl and set aside.
-
7
Position an oven rack 4 inches below the broiler element and preheat the broiler.
-
8
To make the toasts, arrange the baguette slices on a baking sheet and brush one side with the 2 tablespoons olive oil.
-
9
Broil until brown, 2 to 3 minutes.
-
10
Turn and broil the other side.
-
11
Halve the remaining clove of garlic.
-
12
Remove the toast from the oven and while warm, rub one side of each toast with the cut surface of the garlic.
-
13
Transfer to a rack to cool.
-
14
Place the chopped tomatoes in a bowl and season with salt and pepper.
-
15
To assemble, spread the toasts with a spoonful or so of tapenade.
-
16
Press a spoonful of the seasoned chopped tomatoes into the tapenade to cover.
-
17
Drizzle with a little of the remaining olive oil, and garnish with a small sprig of thyme.
-
18
The tapenade can be prepared ahead and refrigerated in an airtight container for up to 5 days.
-
19
The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container.
