Serves 6 (2 each)
1 cup good quality olives (kalamatas or Nicoise)
2 tablespoons of capers
2 tablespoon olive oil
Few drops lemon juice
12 slices (about 3/4 inches thick) sturdy peasant or French bread
Press on the olives to remove the stones, then place the olives in a food processor with capers, olive oil and lemon juice.
Puree to a finely chopped consistency, scraping down the sides of the bowl if necessary. Set aside.
Toast bread slices in a preheated 400F oven until lightly browned; you can do this right on the rack. Rub the slices of bread and garlic, then spread a little of the olive paste over each piece and serve.