3 large garlic cloves, divided
1 3/4 c pitted brine-cured black olives, not oil-cured
1/4 c pine nuts
2 t chopped fresh rosemary
2 T Oli + Ve red wine vinegar
4-5 T Oli + Ve Extra Virgin Olive Oil
1 French baguette or other crusty bread, cut into thick slices
Finely shop 1 garlic clove; place in food processor. Add olives, pine nuts and rosemary; process until almost smooth. Add vinegar, pulse to combine. With processor running, gradually add oil, process until smooth. Season with salt and pepper to taste. Transfer to a small serving bowl. Set aside.
Preheat oven to 350. Place baguette slices in single layer on 2 baking sheets. Bake until crisp and golden, about 15 minutes.
Cut remaining 2 garlic cloves in half. Rub cut sides of garlic on 1 side of each toasted baguette slice. Serve toast with tapenade. Serves 12.