Tapenade - Olive Spread

From the south of France (Provence) comes this traditional appetizer that has become one of my family's favorite snack.... Healthy, vegetarian, quick, easy and flavor plus....
Tapenade.-
Baguette or similar hard crusted bread
1 can (8oz or so) pitted black olives
1 can (8oz) pitted green olives
2 anchovy fillets
1 clove garlic 2 tbls capers
2 to 3 fresh basil leaves
1 tbl freshly squeezed lemon juice
2 tbls extra-virgin olive oil
Drain olives. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl. Slice baguette into 1 inch segments. Pour some oil onto a plate and dip one side of the bread. Put large pan on stove over med-high heat and allow to heat up. Toast bread on pan with oil side down for a couple of min. or until edges are dark brown and center is crusty and golden. Spread olive spread on each bread segment and put on a tray and serve. Note: You could use either all green or all black olives too.