Grilled Asparagus Bruschetta With Chèvre And Tapenade

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2 Tbs. olive oil plus extra for drizzling

1 lb. asparagus, tough ends trimmed and spears peeled and blanched

4 slices Italian country bread, cut 1/2-inch thick

1 large clove garlic, peeled and sliced

4 tsp. tapenade, or more to taste

4 oz. mild chèvre such as Montrachet cheese

1/2 cup black olives, pitted and chopped

Freshly ground black pepper to taste

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