Olive Crostini

I always used to make olive tapenade and serve it with crackers, but I think it is even better on a toasted baguette.

1/2 baguette, sliced into 1/4 inch thick slices 1 can pitted black olives 1 small bottle green olives with pimentos 1/2 cup grated Parmesan cheese 1 clove garlic salt and pepper to taste 1/2 cup olive oil Process olives and garlic in a food processor. Add cheese, salt and pepper. Blend. Add olive oil. Spread mixture on bread slices and bake for 7 minutes until edges of the bread is crunchy.