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

  1. Mix together in a bowl, oil, tomatoes, olives, onion, garlic and basil.
  2. Grill bread until toasted. Top bread with a spoonful of mixture.
  3. Freshly crack pepper on top to taste.