Fig Tapenade Crostini with a Watercress Salad - Edible Santa Barbara and Wine Country

Ingredients

• 1 cup black olives
• 1 teaspoon capers
• 1 clove garlic (chopped)
• Zest and juice of 1 lemon
• 8-10 fresh figs (depending on size)
• Salt and pepper
• Olive oil
• ½ bunch chives (finely chopped)
• 1 Baguette (or ciabatta, cut into thin slices and toasted)
• 3 tablespoons olive oil
• Juice of one lemon
• 4-6 ounces watercress (use some watercress microgreens too if you can find them)
• 24 small fresh green figs (halved)