With a mortar and pestle, pound the garlic and anchovies to a smooth paste with a pinch of salt.
In a food processor, combine the olives and capers and pulse until the ingredients are roughly chopped. Transfer the mixture to a bowl and stir in the garlic-anchovy paste, herbs, olive oil, and eggs. Spread the tapenade on the grilled bread.
nutrition information (per serving):
per Tbs., Calories
3, Fat Calories
25, Saturated Fat
1, Monounsaturated Fat
1, Polyunsaturated Fat