Step 1In a small pan over low heat, cook the garlic in the olive oil until soft but not browned, 1 to 2 minutes. Season with salt and pepper and brush the slices of bread with the mixture.
Step 2Grill the bread (you can use a stove-top grill) over medium heat until golden brown and crunchy. Reserve.
Step 1In a large saute pan over medium heat, cook the onion and garlic in the olive oil until they begin to sweat, 1 to 2 minutes. Add the nettles and cook until wilted, about 3 minutes.
Step 2Add the chicken stock and braise until the greens are soft and the liquid is evaporated. Remove from the heat and cool.
Step 3On a cutting board, mince the nettle mixture and put it into a mixing bowl. Add the olives, sundried tomatoes and herbs.
Step 4Place about 2 tablespoons tapenade onto each crostino, then top with two anchovy fillets. Serve immediately.