- 1 cup pitted green olives
- 2 teaspoons fresh lemon juice
- 1 teaspoon anchovy paste
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon dried crushed red pepper
- 1 garlic clove
- 7 tablespoons extra-virgin olive oil
- 18 1/3-inch-thick diagonal slices French-bread baguette
- 1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
- Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
- Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.