Ingredients3 large garlic cloves, divided1 3/4 c pitted brine-cured black olives, not oil-cured1/4 c pine nuts2 t chopped fresh rosemary2 T Oli + Ve red wine vinegar4-5 T Oli + Ve Extra Virgin Olive Oil1 French baguette or other crusty bread, cut into thick slicesDirectionsFinely 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.