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In a food processor, combine Kalamata olives, green olives, capers, lemon juice and garlic. Cover and process while gradually adding 3 tablespoons oil, stopping to scrape down side of food processor occasionally. The mixture should be finely chopped, not smooth. Transfer the mixture to medium bowl. Stir in lemon zest and crushed red pepper. Cover and chill for 1 to 24 hours to blend flavors.
Let olive mixture and cheese stand at room temperature for 30 minutes before serving.
Meanwhile, preheat oven to 450°F. Brush both sides of baguette slices with the remaining olive oil. Arrange in single layer on baking sheets. Bake for 5 to 7 minutes or until browned.
To serve, spread bread slices with cheese and top with olive mixture.