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Preheat oven to 425°F. Place baguette slices on a very large baking sheet. Brush with 4 tablespoons oil, then season lightly with salt and pepper. Toast the bread on the middle oven rack for about 5 minutes, until crisp and light brown, turning once. Remove from oven; set aside.
In a medium bowl stir together the remaining 2 tablespoons oil, manzanilla olives, Kalamata olives, cherries, cherry peppers, shallot, basil, lime zest and lime juice.
Spread goat cheese on the toast slices. Top with prosciutto and the olive-cherry tapenade; sprinkle with snipped chives.