Olive Tapenade Bruschetta

1. 2 tablespoons pitted and finely chopped green or black olives
2. 1 teaspoon capers
3. 3 1/2 teaspoons extra virgin olive oil
4. freshly ground black pepper
5. 12 French bread slices
6. 2 cloves garlic

Mash the olives, capers, 1/2 teaspoon extra virgin olive oil and pepper together. Toast the bread on both sides in a toaster oven, under the broiler or on the grill. While the toasted slices are still warm, rub them with garlic and drizzle them with the remaining olive oil on one side. Put a dab of the olive mixture on each slice of bruschetta.