• 2 cloves garlic, peeled
• 1/2 cup gaeta or kalamata olives, pitted and finely chopped
• extra-virgin olive oil
• 6 sprigs fresh parsley, finely chopped
• 8 ounces goat cheese
• freshly ground pepper
• 1 baguette, sliced into 1/2"-thick pieces

Place the 2 crushed garlic cloves in a mortar; using the pestle, crush them until you obtain a paste. Add the olives, and pound until well mixed. Slowly pour in enough extra-virgin olive oil until you get a smooth mixture. (This can also be done in a food processor.) In a small bowl, combine the chopped parsley with the goat cheese. Season with freshly ground pepper. Toast the bread slices, and spread each slice with the goat cheese mixture. Top with the olive mixture, and serve immediately. Serves 6 to 8

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