1 can pitted black olives
8 anchovy fillets
2 tsp. capers
1 small clove garlic, grated
2 tbsp. olive oil
1 garlic clove
Drain, rinse, and pat dry olives with paper towel.
Rinse and dry capers.
Finely grate garlic.
Place all in Cuisinart. Add anchovy fillets and olive oil.
Blend until smooth.
Chill in glass bowl covered with plastic wrap for an hour to blend flavors.
Grate clove of garlic into 1/4 cup olive oil and blend. Slice baguette into thin slices, place on baking pan, and brush lightly with garlic oil mixture.
Bake in preheated 325° oven until crispy (about 10 min.)Sprinkle with garlic salt, cool and place in tin.
Will keep for weeks.