CUT each baguette crosswise into 12 slices. Brush both sides of each slice with oil. Place on parchment paper-lined full sheet pan (or lined half sheet pan for trial recipe). Bake in 350ºF-convection oven 4 to 5 min. or until crisp and lightly browned. Remove from pan to wire rack; cool. Rub toast slices with garlic cloves.
PLACE shallots, basil and crushed red pepper in food processor; cover. Process until finely chopped, using pulsing action. Add chopped olives and capers; cover. Process until finely chopped. Add cream cheese; cover. Process until well blended.
PLACE cream cheese mixture in pastry tube fitted with fluted tip. Pipe evenly onto toast slices. Top with the olive halves.