Crostini with Sun-Dried-Tomato Tapenade

Name: Crostini with Sun-Dried-Tomato Tapenade
Yield: Makes about 36 Servings
Ingredients: 1 cup pitted Kalamata olives or other brine-cured black olives; 3/4 cup drained oil-packed sun-dried tomatoes; 2/3 cup olive oil; 1/4 cup drained capers; 3/4 teaspoon dried oregano; 1 French-bread baguette, cut into 1/2-inch-thick slices; Additional olive oil