• 4 slices low protein baguette bread (we used Mevalia)
  • 3 tomatoes, chopped
  • 2 tbsp. olives, crushed or blended into a tapenade
  • 1 tbsp. balsamic glaze
  • 2 garlic cloves (thinly sliced) in 1 tbsp. extra virgin olive oil

Optional: Basil or parsley to garnish. Extra virgin olive oil.


  • Grill the baguette bread on both sides until golden.
  • Rub garlic oil over bread until all pieces are covered.
  • Spoon on olive mixture.
  • Season the tomatoes and smooth on top of olives.
  • Top with balsamic glaze and extra virgin olive oil (optional). Add basil or parsley (optional).


523 kcals


This recipe does not need to be counted as exchanges


One person.

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