Preparation

• If using salt-packed anchovies, rinse them well with cold water. With the belly side up, run your finger from the head end down through the tail, removing the viscera and exposing the backbone. Lift out the bones. Soak the fillets in cold water for about 20 minutes and pat dry. Mince the anchovies.
• With a chef’s knife or in a food processor, chop the olives to a slightly coarse texture. In a bowl, mix the olives, minced anchovies, capers, garlic, olive oil, and grappa, if using. Taste. Let sit for 1 hour to let the flavors develop.
• Prepare a charcoal or wood fire. Brush the bread slices with olive oil and grill on both sides. (You can grill the bread in a broiler or on the stovetop using a ridged pan, if that’s easier.) Spread the tapenade on the toast.