Recipe by Nutritionist Megan Crockart
1 tablespoon extra virgin olive oil
Gluten Free bread sliced (such as Schar’s Casereccio)
2 tomatoes, finely diced
1 small red onion, finely diced
1 garlic clove, crushed
1/4 cup olives, pitted and chopped
1 tablespoon freshly torn basil leaves
Freshly cracked black pepper
- Mix together in a bowl, oil, tomatoes, olives, onion, garlic and basil.
- Grill bread until toasted. Top bread with a spoonful of mixture.
- Freshly crack pepper on top to taste.