Recipe from 416 Cuisine.
1/2 cup roasted red peppers
1/2 cup artichoke hearts, drained
1/4 cup kalamata olives or black olives
1 Tbsp olive oil
juice from half a lemon
feta cheese crumbles
Chop first three ingredients and place in bowl. Add olive oil and lemon juice, stir and set aside. Spread hummus on each slice of baguette. Place tapenade on each slice and add feta and mint.