Party guests will love these black and blue bites, featuring black olive tapenade and blue cheese served atop crostini and topped with a blue-cheese stuffed black olive from Spain.
Using your fingers or a butter knife, stuff ¼ cup black olives with blue cheese. Set aside.
Combine the remaining ¾ cup olives, capers, garlic, lemon juice and in food processor and pulse until coarsely chopped.
Slowly add olive oil and pulse to combine, until a chunky paste forms. Season with salt and pepper, as needed. (You won't need much because the cheese and olives have a naturally salty flavor.)
Spread toast squares with blue cheese, then top with a layer of olive tapenade. Finish each with an olive stuffed with blue cheese.