Rinse the olives thoroughly in water. In a bowl for the food processor or in a blender, combine all the ingredients.
Process these ingredients for 1 minute. Stop and scrape down the sides of the bowl. Drizzle in a little more olive oil. Continue processing until the mixture becomes paste like.
Transfer to a bowl or container, cover, and chill.
Slice the baguette in 1/4 inch slices (slight angle). Place pieces on a baking sheet and drizzle with olive oil. Bake or toast under the broiler for ~2 minutes. [Keep an eye on them]
Remove the sheet from the oven and place the toasted slices on a platter. Top with the tapenade, garnish, and serve. [I use tomato slices for a garnish that can also be used to top the crostini bread]
