Low FODMAP bruscetta

If you have been following my blog for a longer time, you probably know that I am crazy about Italian food. Italy is one of my favourite countries and I love making Italian recipes low FODMAP. This time I made one of my favourite simple Italian starters: low FODMAP brsucetta!

What do you need (for 4 persons)

• 2 low FODMAP baguettes (I used the mini baguettes from Schär)
• 3 flavourful tomatoes
• Fresh basil
• Olive oil (garlic-infused if you like)
• Pepper and salt

*The Schär baguettes contain apple fibre, but apple fibre has been tested on FODMAPs and was found to be low FODMAP.

How to make low FODMAP bruscetta

1. Pre-heat the oven to 180 degrees Celsius.
2. Cut the baguettes into slices. Brush both sides of the slices with some olive oil. Bake them in the oven for 6-8 minutes.
3. Cut the tomatoes into pieces. You can peel the tomatoes, but I chose not to. Put the tomatoes into a bowl. Add 2 tbsp olive oil and season with pepper and salt.
4. Chop the basil and add it to the tomato mixture. I used a small handful of basil. Mix together.
5. Take the bread from the oven and divide the tomato mixture over the bread.

Enjoy! 

Low FODMAP bruscetta

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• Author: Karlijn
• Total Time: 15 mins
• Yield: 4

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Description

Low FODMAP bruscetta. A simple but tasty Italian starter. You can make almost everybody happy with this. This recipe is also gluten-free and lactose-free.

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Ingredients

Scale 1x2x3x

• 2 low FODMAP baguettes (I used the mini baguettes from Schär)
• 3 flavourful tomatoes
• Fresh basil
• Olive oil (garlic-infused if you like)
• Pepper and salt

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Instructions

1. Pre-heat the oven to 180 degrees Celsius.
2. Cut the baguettes into slices. Brush both sides of the slices with some olive oil. Bake them in the oven for 6-8 minutes.
3. Cut the tomatoes into pieces. You can peel the tomatoes, but I chose not to. Put the tomatoes into a bowl. Add 2 tbsp olive oil and season with pepper and salt.
4. Chop the basil and add it to the tomato mixture. I used a small handful of basil. Mix together.
5. Take the bread from the oven and divide the tomato mixture over the bread.

• Prep Time: 15 mins