1 clove garlic
2 TBSP brined capers, drained
1 1/2 cups pitted black olives
1 1/2 cups pitted green olives
1/3 cup chopped roasted red bell peppers
1/4 cup chopped fresh basil leaves
1/3 cup extra-virgin olive oil
toasted baguette slices
Preheat oven to 350 deg F. Slice a baguette on the diagonal and arrange on a baking sheet. Drizzle with a little olive oil and bake for 5 to 7 minutes, just until lightly golden. Remove from oven and set aside to make tapenade.
Roughly chop the garlic in a food processor fitted with a metal blade. Add the capers and process until they are finely chopped. Add the olives and pulse, only allowing the olives to chop to small pieces (not pureed). Add the bell peppers and basil. Stream in olive oil and pulse until blended, but not perfectly smooth. Transfer the mixture to a nice serving bowl and serve it with baguette slices.