1.Blend or process ⅓ cup of the olives with cheese, garlic and yogurt until smooth. Chop remaining olives finely; stir into dip.
3.To make garlic toast, cut ciabatta into 18 slices. Combine oil and garlic in small bowl. Brush slices with oil mixture and place under hot grill until browned both sides.
4.Halve slices diagonally; serve with dip.