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1
Cut baked loaf into 22 (1/2-inch) slices. Set oven control to broil. Brush slices with 1 tablespoon of the butter. Place buttered-sides-up on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown. Turn; brush with remaining 1 tablespoon butter; broil 1 to 2 minutes longer or until crisp and golden brown. Cool 5 minutes.
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2
Top each slice with a heaping teaspoon of the tapenade. Use 1-inch biscuit cutter to cut 22 circles from mozzarella slices. Place 1 circle on top of each tapenade-topped bread slice.
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3
Cut each olive into four slices. Place 1 slice on top of each mozzarella circle. Use Sriracha sauce to decorate mozzarella to look like eyeball.
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