This makes a great appetizer. You can also make it for hors d'oeuvre on smaller pieces of bread. Garnish with baby arugula.
Makes 12 to 16 pieces
1. For the tapenade place olives, garlic, hot pepper flakes and capers in a food processor and chop. Add enough olive oil so that mixture forms a runny paste.
2. For the white bean spread, in a food processor, puree beans with lemon juice, garlic, hot pepper sauce and 2 tbsp olive oil. Season to taste.
3. On the barbecue, grill pan or in a panini maker, grill bread until marked on both sides. Rub one side with the cut side of a clove of garlic and brush that side with olive oil.
4. Spread oiled side of bread with bean spread, top with tapenade and arugula.