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Gluten-Free Garlic, Tomato, and Rosemary Toast with Spanish Olive Oil

Elevate your appetizer game with my Gluten-Free Garlic, Tomato, and Rosemary Toast with Spanish Olive Oil highlighted by Oliva Dorado
Course Appetizer
Cuisine spanish food, Spanish recipes
Keyword appetizer, bread, gluten free, spanish olive oil, vegan, vegetarian,
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 people
Calories 175kcal
Author Peter

Ingredients

  • 6 Slices Gluten free bread
  • 1 Cup + 2 tbsp Oliva Dorado olive oil divided
  • 1 Pint Multi-color grape tomatoes
  • 1 Bulb Garlic Top 1/8 sliced off
  • 2 Sprigs Rosemary divided

Instructions

  • Begin by adding the tomatoes, garlic, rosemary and a cup of the Oliva Dorado added to a baking dish.
  • Place in a 375 degree oven for 45 minutes.
  • Meanwhile, take the sliced bread and add to a steel pan with 1 tbsp of the Oliva Dorado oil on medium heat. Toast boast sides of the bread.
  • Remove from pan and set aside.
  • To serve, place the tomatoes and squeeze the garlic on to the toast. Add a few pieces of the rosemary and finish with a drizzle of olive oil. Enjoy!

Notes

Nutrition is an estimate per serving (assumes about 1/3 cup of the olive oil is eaten), calculated from the ingredients.

Nutrition

Calories: 175kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g