1 cup pitted Kalamata olives, drained 2 Tablespoons olive oil 1 Tablespoon Cognac 1/4 teaspoon fresh ground pepper 2 cloves garlic, roasted Fresh basil leaves about the size of the crostini 1 gf French bread baguette, sliced into 1/4" slices
Place olives in a food processor and pulse until pureed. With motor running, drizzle in olive oil through food tube. Add cognac and pepper and mix until blended.
Heat oven to broil. Place slices of bread on baking sheet and broil for 2-3 minutes. Be careful, they will burn quickly. Turn each piece and broil until lightly browned on each side. Remove from oven.
Mash roasted garlic into a paste and spread a small amount on each bread slice. Top with a spoonful of olive pate and finish with a whole basil leaf.
Kalamata olives can be found in gourmet grocery stores, co-ops or in specialty sections of most large markets.
For the baguette, we used the Gluten Free Pantry’s Country French Bread Mix. Follow the instructions for french bread oven method, substituting a baguette bread pan for a french bread loaf pan. To purchase this product please click the link below in our Recommended Tools section.