Tapenade

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1/2 pound good black olives, such as kalamata, pitted and diced

3 tablespoons capers, drained

8 anchovy fillets

1 garlic clove, minced

1/2 cup good olive oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme leaves

1 tablespoon chopped fresh parsley leaves

1 baguette, sliced and toasted