Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini

Name: Romaine Hearts with Balsamic Vinaigrette and Garlic Crostini
Ingredients: 8 slices day old crusty bread, cut on an angle; 2 cloves garlic, crushed; Tapanade, recipe follows; Extra-virgin olive oil, for drizzling plus 1/2 cup; 2 hearts romaine lettuce; 3 tablespoons balsamic vinegar; 1/2 teaspoon dried thyme leaves, eyeball it; 1/2 teaspoon dried oregano leaves, eyeball it; 1/2 teaspoon freshly ground black pepper; 1 cup pitted chopped kalamata olives; 2 canned anchovy fillets, rinsed and chopped