Esther'S Tapenade On Baguette - cooking recipe

Ingredients

2 cups pitted olives (your choice, see directions)
3 cloves garlic, peeled
2 tablespoons capers (drained)
1/4 cup extra virgin olive oil (approximate)
1 baguette

Preparation

Use whatever assortment olives you wish: recommended are a combo of kalamata, fire roasted and sundried.
Slice the baguette on the diagonal in thick slices and place on a cookie sheet.
Stick under your broiler to lightly toast the bread slices; remove from oven and set aside.
In a food processor, place all the (pitted) olives.
Process until olives are finely chopped.
Remove olives to a mixing bowl.
Now, add garlic to food processor and process until finely chopped.
Add garlic, along with capers, to olives; combine.
Stir in just enough olive oil to olive mixture so that it will spread nicely.
Spread on top of toasted baguette slices and serve.