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 roma tomatoes
- Fresh basil
- Olive oil (garlic-infused if you like)
- Pepper and salt
Instructions
- Pre-heat the oven to 180 degrees Celsius.
- Cut the baguettes into slices. Brush both sides of the slices with some olive oil. Bake them in the oven for 6-8 minutes.
- 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.
- Chop the basil and add it to the tomato mixture. I used a small handful of basil. Mix together.
- Take the bread from the oven and divide the tomato mixture over the bread.
- Prep Time: 15 mins
