Place the kalamata olives, garlic and half of the olive oil into a mini food processor and blend to a coarse paste. Slowly add the remaining olive oil until smooth. Season, to taste, with salt and freshly ground black pepper.
Drizzle a little olive oil on the baguette slices. Heat a griddle pan and griddle the baguette slices for 2-3 minutes on each side.
Spread each slice of baguette with the olive tapenade and place on a serving plate.
In a bowl, drizzle the rocket with a little olive oil and season with salt and freshly ground black pepper. Place onto the serving plate and serve.
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