- 1 french baguette, sliced
- 1 tbsp garlic, divide
- 2 sprigs of parsley
- 2 tbsp olive oil
- Combine the olive spread ingredient in a food processor or pulse into small pieces, but not pureed.
- Preheat the oven to 400. Coat the slices in olive oil, sprinkle with garlic and toast until golden brown. Serve with the olive tapenade.