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Breads with three different low FODMAP bruschetta toppings

3X low FODMAP bruschetta toppings


  • Author: Karlijn
  • 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

Scale

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

  1. Bake the baguette according to the instructions on the package, but put it in the oven for about 2 minutes shorter.
  2. Let the baguette cool for a while and cut into slices.
  3. Place the baguette slices under the grill for another 2 minutes.
  4. Cut the oyster mushrooms into small pieces. Rinse the canned mushrooms and let them drain.
  5. Heat a splash of olive oil in a pan and fry the oyster mushrooms and mushrooms for about 3 minutes until brown.
  6. Add spring onions, parsley, pepper, salt and balsamic vinegar. Stir everything together and let it cook for 1 minute more. Turn off the stove.
  7. Divide the mixture over the bruschettas.
  8. Sprinkle the parmesan cheese on top and a little fresh parsley.

Bruschetta caprese

  1. Bake the baguette according to the instructions on the package, but put it in the oven for about 2 minutes shorter.
  2. Let the baguette cool for a while and cut into slices.
  3. Place the baguette slices under the grill for another 2 minutes.
  4. Cut the mozzarella and tomatoes into slices.
  5. Top each sandwich with a slice of mozzarella and a slice of tomato.
  6. Tear the basil leaves into pieces and divide them over the bruschettes.
  7. Put a little bit of balsamic cream on each bruschetta. And sprinkle with salt and pepper.

Bruschetta with brie

  1. Preheat the oven to 200 degrees Celsius.
  2. For this recipe, do not bake the baguette first, but cut it into slices.
  3. Spread the bruschetta with a thin layer of blueberry jam.
  4. Cut the brie into slices and place a slice of brie on each bun.
  5. Bake the bruschette in the oven for 8-10 minutes and serve warm.
  6. 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

Keywords: low FODMAP bruschetta, low FODMAP bruschetta toppings, gluten-free bruschetta, gluten-free bruschetta toppings, vegetarian bruschetta, vegetarian bruschetta toppings