Slice the baguette into 1/4“ pieces.
Spread the romesco evenly over each slice of bread.
Carefully separate fillets of anchovy and place on top of the tapenade sauce.
Add all ingredients to the workbowl of a food processor fitted with a metal blade. Pulse until everything is evenly chopped. You can leave it more coarse for spooning on top of things or grind it up a little more to use as a dip or sauce. It is a matter of personal preference.
Preparation: Chef Grant van Gameren