Espresso and crostini with kalamata olives, mint and garlic

Breakfast 5 April 2007. Espresso with crostini (Bob's Red Mill gluten-free all purpose flour w/yeast and a little corn flour) with kalamata olives, mint and garlic (and a little vegan margarine). This was the first gluten-free bread I've made. It was not the most successful loaf ever -- dense, kinda dry. So, I'm repurposing it as crostini.