Gluten Free Crostini with Salsa Cruda & Mixed Olive Tapenade Recipe
Servings: 8 Servings
Calories: 567kcal
Ingredients
For Crostini:
- 4 gluten-free baguettes cut into ¾-inch slices
- ⅓ cup extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
For Salsa Cruda:
- 2 large tomatoes seeded and diced
- ½ medium white or yellow onion diced
- ¼ cup parsley chopped
- 1 garlic clove minced
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
For Mixed Olive Tapenade:
- 1 cup Kalamata olives pitted
- 1 cup Spanish green pimento-stuffed olives
- ½ cup sun-dried tomatoes in oil drained and chopped
- 1 garlic clove minced
- 4 basil leaves chopped
- ⅛ teaspoon crushed red pepper flakes
- ¼ cup extra-virgin olive oil
Instructions
For Crostini:
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Place the baguette slices on the prepared baking sheets, brush with olive oil, and sprinkle with a little salt and pepper. Bake until lightly toasted, about 8 minutes. Let cool.
- Can be made a day ahead. Store at room temperature in an airtight container or food storage bag.
For Salsa Cruda:
- Combine all ingredients in a medium mixing bowl. Cover and refrigerate for at least 2 hours or up to 24 hours.
- To serve, remove the salsa cruda from the bowl with a slotted spoon and place in a serving bowl.
For Mixed Olive Tapenade:
- Combine the olives, tomatoes, garlic, basil, and red pepper in the bowl of a food processor fitted with a steel blade. Pulse several times to chop the olives. With the machine running, drizzle in the olive oil.
- Can be made up to a week ahead. Store, covered, in the refrigerator.
Notes
Mixed Olive Tapenade Makes about 1½ cups
Nutrition
Calories: 567kcal | Carbohydrates: 67g | Protein: 12g | Fat: 28g | Saturated Fat: 4g | Sodium: 1459mg | Potassium: 352mg | Fiber: 5g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 14.4mg | Calcium: 126mg | Iron: 4.3mg