Olive-Cherry Bruschetta

32 3/4-inch thick slice rustic baguette-style sourdough bread (16 oz)
6 Tbsp olive oil
1 cup pimento stuffed spanish olives, slices
1/2 cup greek kalamata olives, chopped
1/2 cup dried tart cherries, snipped
1/4 cup bottled whole hot cherry peppers, seeded and chopped
1 lage shallot, quartered and thinly sliced
1 Tbsp snipped fresh basil
1 tsp finely shredded lime peel
2 tsp fresh lime juice
6 oz goat cheese (chevre)
2 Tbsp snipped fresh chives

(1) Preheat oven to 425 degrees. Place baguette slices on a very large baking sheet. Brush slices with $ tbsp of the oil and season lightly with salt and black pepper. Place on middle oven rack and bake about 5 minutes or until crisp and light brown, turning once. Remove from oven; set aside.

(2) For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice.

(3) To assemble, spread goat cheese on the toasted bread slices. Top with tapenade. Sprinkly with snipped chives. Makes 32 slices.