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The Crostini:
		Freshly ground black pepper
3		large garlic cloves, peeled and mashed through a garlic press
18 slices		of narrow Italian bread or French baguette, about 1/4-inch thick
4 Tbsps.		Pompeian Extra Virgin Olive Oil
The Tapenade:
2 Tbsps.		caper berries, stemmed, or large capers, drained
1/4 Tsp.		crushed red pepper flakes
6		flat, jarred or canned anchovy filets, drained
2		large garlic cloves, peeled and crushed
1/4 cup		loosely packed fresh basil leaves
1 cup		pitted green oil-cured olives
1/3 cup		Pompeian Extra Virgin Olive Oil
1 Tbsp.		Pompeian Pomegranate Infused Red Wine Vinegar

1. Preheat oven to 375° F.

2. Start by making the crostini: Brush both sides of the bread with some of the olive oil. Lightly spread a little of the mashed garlic on one side of the bread, sprinkle with some black pepper and transfer to a cookie sheet in a single layer, garlic side up. Place in the center of the preheated oven and bake until golden brown and crisp, about 10 minutes. Remove from the oven and set aside.

3. The tapenade: In the workbowl of a food processor, combine all of the ingredients except for the oil and process until finely minced. With the machine running, add the oil slowly through the feed tube and process to form a smooth paste. Taste and correct the seasoning and transfer the mixture to a small serving bowl. Serve at room temperature accompanied by the garlic crostini.

The crostini are quite versatile and can be served with any of your favorite dips and spreads.

You can make the tapenade ahead of time. Place it in a jar and smooth the top of the dip evenly with a spatula. Pour more olive oil slowly over the top to cover by at least 1/4 inch and cover the jar tightly. The tapenade will keep this way in the refrigerator for weeks.