Step 1

In a small bowl mix the olive oil with the softened butter until smooth. Finely mince the garlic cloves and finely chop the parsley (leaves and stalks) and then add to the bowl. Mix everything together until you have a nice, green paste and then season with a little salt and pepper. Set aside for a moment while you prepare the bread.

Step 2

Cut the crusts off your gluten free bread, so that you are left with crustless rectangular slices. Place the bread under the grill and lightly toast on one side only.

Step 3

Place the half-toasted bread on a chopping board, with the toasted side facing down. Spread the herby garlic butter all over the untoasted side of the bread. Place a row of black olive “nails” along one of the long sides of the rectangle (see photo below), then carefully slice the bread into fingers.

Step 4

Use a spatula to transfer the fingers to a non-stick oven tray and grill for 3-4 minutes until they start to smell deliciously garlicky and have begun to brown lightly at the edges. Serve immediately, preferably with a bowlful of my spiced parsnip and carrot soup. They will also go down an absolute storm served solo as party snacks too – who can resist garlic bread?!