Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini

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8 slices day old crusty bread, cut on an angle

2 cloves garlic, crushed

Tapanade, recipe follows

Extra-virgin olive oil, for drizzling plus 1/2 cup

2 hearts romaine lettuce

3 tablespoons balsamic vinegar

1/2 teaspoon dried thyme leaves, eyeball it

1/2 teaspoon dried oregano leaves, eyeball it

1/2 teaspoon freshly ground black pepper

Tapanade:

 1 cup pitted chopped kalamata olives

 2 canned anchovy fillets, rinsed and chopped