1 small gluten free ciabatta
1 tbsp olive oil
100g pitted black kalamata olives
3 tbsp extra virgin olive oil
small pack of parsley
2 tbsp capers
1 garlic infused oil
Heat oven to 220C/200C fan/gas 7. Cut gluten free ciabatta into 12-18 thin slices.
Arrange in 1 layer on a baking sheet.
Drizzle with olive oil, season and bake for 8-10 mins, or until crisp.
Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic infused oil to a paste.
Season with black pepper and spread on the gluten free ciabatta toasts.
Recipe adapted from: Good Food