Preheat oven to 350 degrees. Prepare the Brussels sprouts by trimming the root and outer leaves; then slicing them in half lengthwise. Toss them in a bowl with 2 T. of the olive oil. Spread them out on a baking pan and roast them for 25 minutes.

When the roasting is complete, melt the butter in a large heavy saucepan. Add the olive oil and minced garlic. Heat over medium heat, tossing frequently, until the garlic is a light golden color. Add Brussels sprouts, olive tapenade, lemon juice, and salt and pepper and toss thoroughly. Continue heating over low heat for 3 to 4 additional minutes.

To serve, place a slice of bread on each of four plates. Divide the Brussels sprouts and the liquid over each piece of bread. Serve immediately. Serves 4.