Crostini with Olive Tapenade

 1 cup pitted black olives, drained

1 clove garlic (or 1/4 tsp minced)

1/2 cup freshly chopped parsley leaves

1/2 cup green pitted olives

1/2 teaspoons red pepper flakes

1 baguette (a long thin loaf of bread)

1 clove garlic

Combine first five ingredients in a food processor and process a few seconds until coarsely chopped. Set aside.

Using a serrated bread knife, slice the baguette into thin slices and put on a cookie sheet. Toast in a 350 degree oven until golden brown, about 7 to 10 minutes. Remove from the oven. Cut garlic clove in half and rub on toast. Serve with olive mixture.