Ingredients

• 1 package Grain Free Flatbread Mix (200 g)
• 2 Eggs (100 g)
• ¼ cup Olive Oil (60 mL)
• ¼ cup Water (60 mL)

Instructions

1. Preheat oven to 400°F. Oil a baking sheet or line with parchment paper.
2. Combine flatbread mix, eggs, oil and water in a bowl and mix until well combined. Let sit for 5 minutes.
3. Scrape batter onto prepared baking sheet and use wet hands to shape batter into a 10-inch loaf, about 1 ½ inches in diameter. Bake until golden, about 20 minutes. Let cool for 30 minutes.
4. Slice loaf into ½-inch thick slices. Spread evenly on a baking sheet leaving at least ½ inch between each piece. Bake at 400°F until well toasted, about 15 minutes, then flip crostini over and bake an additional 5 minutes. Let cool completely before serving.

1. Spread each crostini with olive tapenade, then top with genoa salami, fresh mozzarella, marinated artichoke hearts and a sprinkle of sesame seeds.

1. Start with a light smear of mustard and add aged Gruyere, ham and a pickled cornichon.

1. Fresh mozzarella, tomato, basil and a drizzle of aged balsamic vinegar. If fresh tomatoes are out of season, use oil-packed sundried tomatoes.

1. Pureed roasted cauliflower and garlic, thick-sliced roast turkey and a dollop of cranberry sauce to top.

1. Spread a nice layer of date paste (or a whole pitted date) on each and top with a piece of crispy bacon.

1. A smear of white bean puree with salt and garlic topped with fresh-picked rosemary.