3X low FODMAP bruschetta toppings
Ideal snacks: bruschette! Toasted sandwiches with tasty toppings of your choice. You can of course make a classic bruschetta with tomato, but in this blog I share three other low FODMAP bruschetta toppings with you.
You can serve these bruschette as an appetizer at dinner, as a snack for a drink, at brunch or just as a pampering lunch for yourself 😉
Low FODMAP bread
You can use any low FODMAP baguette. I like using the gluten-free baguettes from Schär.
For the caprese bruschetta and bruschetta with mushrooms, I baked the baguettes in the oven. I follow the directions on the package, but put them in the oven two minutes shorter than the package says.
Then I let the baguettes cool down for a while and cut them into slices. Then they go under the grill for another two minutes.
For the bruschetta with brie, I first cut the bread, put the jam and the brie on the slices of bread. Then I bake the slices of bread in the oven for 8 to 10 minutes.
Low FODMAP bruschetta toppings
I made these bruschettas with three different toppings:
- Brie – Brie from the oven with blueberry jam and fresh blueberries.
- Caprese – Tomato, mozzarella and fresh basil.
- Mushrooms – Fried oyster mushrooms with parsley, the green part of spring onions and parmesan cheese.
Three delicious low FODMAP variants to choose from. Do you prefer a classic bruschetta? Then take a look at this low FODMAP bruschetta recipe.
3X low FODMAP bruschetta toppings
- Total Time: 40 min
- Servings: 12 bruschette 1x
- Diet: Gluten Free
Description
Three delicious ideas for on a bruschetta: 3 low FODMAP bruschetta toppings. A tasty party snack or starter. Gluten-free, lactose-free and vegetarian.
Ingredients
The bread
- 1 low FODMAP mini baguette for each version of topping that you want to make (with one medium baguette I made about 12 bruschettes)
Bruschetta with mushrooms
- 200 g (7.1 oz) oyster mushrooms and or canned mushrooms (I used a mix of both)
- 1 stalk of spring onion, the green part only, in rings
- 1 tbsp fresh parsley, in pieces
- 25 g (2 tbsp) parmesan cheese
- 1 tbsp balsamic vinegar
- 1/4 tsp pepper
- 1/4 tsp salt
Bruschetta caprese
- 1 buffalo mozzarella
- 2 vine tomatoes
- Fresh basil, a small handful
- A few drops of balsamic vinegar creme (or normal balsamic vinegar)
- 1/4 tsp pepper
- 1/4 tsp salt
Bruschetta with brie
- One package of brie
- Blueberry jam (make sure it is low FODMAP)
- A handful of fresh blueberries
Instructions
Bruschetta with mushrooms
- Bake the baguette according to the instructions on the package, but put it in the oven for about 2 minutes shorter.
- Let the baguette cool for a while and cut into slices.
- Place the baguette slices under the grill for another 2 minutes.
- Cut the oyster mushrooms into small pieces. Rinse the canned mushrooms and let them drain.
- Heat a splash of olive oil in a pan and fry the oyster mushrooms and mushrooms for about 3 minutes until brown.
- Add spring onions, parsley, pepper, salt and balsamic vinegar. Stir everything together and let it cook for 1 minute more. Turn off the stove.
- Divide the mixture over the bruschettas.
- Sprinkle the parmesan cheese on top and a little fresh parsley.
Bruschetta caprese
- Bake the baguette according to the instructions on the package, but put it in the oven for about 2 minutes shorter.
- Let the baguette cool for a while and cut into slices.
- Place the baguette slices under the grill for another 2 minutes.
- Cut the mozzarella and tomatoes into slices.
- Top each sandwich with a slice of mozzarella and a slice of tomato.
- Tear the basil leaves into pieces and divide them over the bruschettes.
- Put a little bit of balsamic cream on each bruschetta. And sprinkle with salt and pepper.
Bruschetta with brie
- Preheat the oven to 200 degrees Celsius.
- For this recipe, do not bake the baguette first, but cut it into slices.
- Spread the bruschetta with a thin layer of blueberry jam.
- Cut the brie into slices and place a slice of brie on each bun.
- Bake the bruschette in the oven for 8-10 minutes and serve warm.
- Cut the blueberries in half and garnish each bruschetta with some blueberry halves.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Party snack
- Method: Oven
- Cuisine: Italian
