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

Vegetarian Gluten Free and Low FODMAP Recipe -  Tapenade toasts
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