Whole 30 Chimichurri Feta Crostini with Olive Tapenade

Total time30 min

Prep time20 min

Cook time10 min

Whole 30 Chimichurri Feta Crostini with Olive Tapenade

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Ingredients

6 servings

For the crostini

1 gluten free baguette (about 12 oz), cut into 12 slices (about ½ inch thick)
2 tbsp garlic-infused olive oil
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For the chimichurri

1 cup fresh flat-leaf parsley leaves, packed
¼ cup fresh oregano leaves
3 scallions, green tops only, roughly chopped
½ tsp red pepper flakes
3 tbsp red wine vinegar
⅓ cup garlic-infused olive oil
½ tsp kosher salt

For the tapenade

1 cup pitted kalamata olives
¼ cup pitted green olives
2 tbsp capers, drained
1 tbsp garlic-infused olive oil
1 tbsp fresh lemon juice
¼ tsp black pepper

For assembly

3 oz feta cheese, crumbled (about ¾ cup)
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush the tops with the 2 tbsp garlic-infused olive oil.
2
Bake the crostini for 8–10 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Remove from the oven and let cool on the pan for 5 minutes.

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