In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed for up to 1 month.

Preheat oven to 400 degrees. Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted.

Spread crostini toast with a thin layer of goat cheese, then add tapenade. Serve immediately.

This recipe yields 1 heaping cup.

Comments: Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. Its a perfect combination.