Tapenade and Goat Cheese Appetizers

15 ounces black olives, pitted, reserve liquid2 anchovies2 tablespoons capers2 tablespoons olive oil2 cloves garlic1 tablespoon balsamic vinegarSalt and pepper1 loaf (1 pound) French bread, thinly sliced4-6 ounces pesto, jarred or homemade4 ounces goat cheese, sliced or crumbledHeat oven to 350 degrees.Place in food processor the olives, anchovies, capers, olive oil, garlic and vinegar; process until smooth. Season with salt and pepper. Add liquid from olives if necessary to achieve desired texture.To serve: Spread bread with a little pesto, place on baking sheet or foil and toast 4-6 minutes or until crunchy. Spread with tapenade and top with goat cheese. Can be served hot or cold.Serves 16.