Gluten-free Crustinis with Goat Cheese, Olives and Peppers

olives and crustinins

This is the most simple, healthy and delicious little Hors d’Hoeuvre you can literally put together in ten minutes. I just made these last week, and after everybody left, I ate the entire rest of them myself…


Udi’s gluten-free bread
Olive oil
Goat cheese
Kalamata olives
Red peppers
Fresh basil leaves
Golden cherry tomatoes (cut some in half, leave some whole)
Fig & apricot jam

Wash the basil leaves and dry. Wash the red peppers, cut them in half, take the seeds out and cut in thin stripes. Drain the Kalamata olives. Wash the golden cherry tomatoes.

Toast the bread slices in the toaster. Brush with olive oil.

Cut them in quarters and spread the goat cheese on the crustinis. Then decorate them as you like with an olive, a dollop of the fig jam, a stripe of red pepper, or halve of a golden tomato.

crustini tray square

If you like, serve on a separate tray olives, tomatoes, basil leaves and fig jam. This way people can add to what they took and it looks nice.

olive tray


2 thoughts on “Gluten-free Crustinis with Goat Cheese, Olives and Peppers

  1. Udi’s bread tastes good, but it’s made with canola oil (not a healthy fat no matter what their paid proponents tell you), plus for me personally, it contains potato starch, which can cause muscle, joint and bone pain if one is intolerant of nightshade vegetables. (Google ‘solanine’ or ‘nightshades’ and ‘pain’…)

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