Arrange the ciabatta slices in a single layer on a baking sheet. Mix the oil, garlic and chopped parsley together and brush over the bread slices. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until golden and crisp.
Meanwhile, put the olives, garlic, parsley, capers, lemon juice and oil in a food processor and process to a coarse paste. Season with salt and pepper.
Spread the tapenade over the toasts and top each with a sun-dried tomato.