To make olive toasts, thinly slice any bread you have, toast it, rub one side with raw garlic, drizzle the toasts lightly with olive oil, then top each with a big spoonful of tapenade, made by adding some capers and anchovies to your plain olive paste. For a variation on that, top each with a torn piece of mozzarella and toast until the cheese melts. For another, put a sliver of vinegar-marinated roasted pepper on each one.
