Instructions: The tapenade can be made up to 3 days ahead to allow the flavors to meld. You can store the mixture in the refrigerator for up to 3 weeks. Place the tapenade

In a lidded glass jar and cover the surface with olive oil before storing it.

1/2 pound large, Kalamata olives, pitted 1 ounce anchovy fillets, drained
1 clove garlic
2 tablespoons capers, drained
2 tablespoons olive oil
Freshly ground pepper, to taste
12 thin slices baguette
Paper-thin slices lean cooked roast beef (about 1/2 pound)

2 tablespoons minced fresh chives, for garnish

In food processor or blender, place olives, anchovies, garlic, capers and olive oil. Pulse briefly until mixture is coarse. Transfer to a bowl and add pepper to taste.

Spread mixture onto small rounds of baguette; top with sliced beef. Garnish with chives before serving.

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