Antipasto Garlic Bread

[Guest guest]

Antipasto Garlic Bread

 

 

two 22 cm (9 " ) long GF baguette breads (French sticks)

180 g (6 1/3 oz) rice bran oil spread -OR- vegan margarine

2 garlic cloves, crushed

8 teaspoons finely chopped pitted kalamata olives

8 teaspoons finely chopped semi-dried tomatoes

4 teaspoons finely chopped fresh chives

8 teaspoons finely chopped fresh basil leaves

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan-forced.

 

2. Slice each baguette diagonally at 1.5 cm (5/8 " ) intervals, being

careful not to cut all the way through.

 

3. Combine spread, garlic, olives, tomato, chives and basil in a bowl.

Season with pepper.

 

4. Spread both sides of each bread slice with spread mixture.

 

5. Enclose baguettes tightly in foil. Place on a baking tray.

 

6. Bake for 10 to 15 minutes or until hot and crisp. Slice and serve.

 

 

 

TIP: You could use a food processor to finely chop garlic, olives,

tomatoes, chives and basil. Stir mixture through the spread.

 

 

 

Serves 6.