1 1/3 cups of pitted black olives (Kalamata or Gaeta)
2 cloves of garlic
4 tablespoons of extra-virgin olive oil (or more to taste)
salt and freshly ground pepper to taste
2 tablespoons of fresh flat-leaf Italian parsley, minced
1 loaf of French baguette cut on the diagonal in ¼ inch thick slices or French Mini Toasts
1. Preheat oven to 375 degrees F. Place the pieces of bread on a large baking sheet and toast them on each side. Reserve.
2. In a food processor or blender, combine the black olives and garlic with the extra-virgin olive oil. Pulse to purée the ingredients, season with salt and pepper to taste.
Spread a layer of the mixture on each toasted crostini. Top with some minced parsley.