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- Home » Recipes » Party snacks » Low FODMAP bruscetta
low fodmap bruscetta - karlijnskitchen.com

Low FODMAP bruscetta

June 13, 2018 By Karlijn Leave a Comment

low FODMAP tomato 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 - karlijnskitchen.com

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low fodmap bruscetta - karlijnskitchen.com

Low FODMAP bruscetta


  • 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.


Ingredients

Scale
  • 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

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

Did you make this recipe?

Tag @karlijnskitchen on Instagram and hashtag it #karlijnskitchen

 

Filed Under: Bread, Dinner, Party snacks, Recipes Tagged With: christmas, dairy free, FODMAP, gluten free, italian, lactose free, starter, vegan, vegetarian

Previous Post: « Burrata salad with roasted tomatoes and pesto
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