Method:

1. Pre-heat the oven to 180°C

2. Cut the crude French bread in half, rub with the crushed garlic cloves and sprinkle with the olive oil. Now grill the bread briefly

3. Roast the pine nuts. Add the pine-nuts, leftover garlic, olives and tomato paste in a blender and add some olive oil while chopping. Add the fresh basil. Season with some pepper. 

4. Add the anchovy to the mix and blend once again.

5. Slice the tomatoes

6. Spread the tomato tapenade on the French bread, add slices of tomato and mozzarella cheese, top off with the bacon, season with the oregano and allow to toast once again until the bacon is nice and crispy

7. Cut each half of the baguette in four equal pieces and serve