Spanish Montaditos with Black Olive Tapenade and Anchovies

Add 1 cup of pitted black Spanish olives to a sieve, shake off any excess liquid and add the olives to a food processor, add 2 tablespoons of capers to the sieve, shake off any excess liquid and add to the food processor, cut 2 cloves of garlic in half and add to the food processor, season everything with 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/4 teaspoon of sea salt and freshly cracked black pepper, squeeze in 1 teaspoon of fresh lemon juice and add a 1/4 cup of extra virgin olive oil, pulse everything for about 1 minute, then take off the lid and using a spatula scrape down the sides and pulse for another minute, set aside

Cut a baguette into slices that are 1-inch thick, add the slices of bread to a baking tray and into a preheated oven bake+broil 210 C - 410 F for 2 minutes, then flip each bread and toast for an additional 2 minutes and remove from the oven, meanwhile cut a tomato in half and thinly slice it

To assemble each montadito evenly spread the black olive tapenade onto 10 pieces of bread, top each one off with a slice of tomato, lightly season the tomato with freshly cracked black pepper, add 2 Spanish anchovies on top of each tomato and garnish with fresh parsley, enjoy!