6 Compari tomatoes (I’ve also used Roma tomatoes for this recipe)
2 cloves garlic, minced
8-10 Greek Olives, diced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
Salt and freshly ground black pepper to taste
Gluten Free bread or similar Italian bread
1/4 cup olive oil
1/4 cup of Parmesan cheese
Preheat oven to 450°F
Chop up the tomatoes and Greek olive finely. Put tomatoes, olives garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add salt and pepper to taste.
Slice gluten free bread into 1/2 inch thick slices. Drizzle one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
Align the bread on a serving platter, olive oil side up. Top with parmesan cheese.
Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.