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Low FODMAP Crostini with Lemon Thyme Goat Cheese | Fody

Low FODMAP Recipes

low-fodmap-crostini-recipe

10 Min

5 Min

Makes 24 crostini; serving size 1 crostini

Description of Fody's Low FODMAP Crostini with Lemon Thyme Goat Cheese

Brush a little Fody Garlic-Infused Olive Oil or Shallot-Infused Olive Oil on slices of sourdough bread and you have the beginnings of some incredible crostini!

This low FODMAP appetizer couldn’t be easier to make. You will simply stir together a few ingredients, spread on the toasted bread and you have an appetizer elegant enough for guests, yet simple enough to whip up on a moment’s notice. Slow rise sourdough bread is low FODMAP, although not gluten-free, so proceed according to your needs.


Low FODMAP Crostini Ingredients

  • 24 slices of sourdough baguette, about 1/2-inch thick (12 mm)
  • 2 tablespoons Fody Garlic-Infused Olive Oil or Fody Shallot-Infused Olive Oil
  • 5 ounces (140 g) soft goat cheese, such as Montrachet
  • 1/4 cup (60 g) lactose-free cream cheese
  • 3 tablespoons minced fresh red bell pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon dried thyme
  • Freshly ground black pepper
  • Fresh chives (as seen in images)

Cooking Directions for Low FODMAP Crostinis with Lemon Thyme Goat Cheese

Preheat broiler to high. Arrange top rack about 4-inches (10 cm) below broiler. Place bread slices on rimmed sheet pan. Brush one side of bread with oil of choice. Broil for a minute or two (watch carefully to prevent burning), until light golden brown, flip over and toast second side. Arrange the crostini oil-brushed side up on pan and cool.

Meanwhile, stir together the goat cheese, cream cheese, bell pepper, lemon juice, lemon zest, thyme and a few grinds of black pepper in a small bowl until evenly mixed. Divide evenly on cooled crostini, spreading with a butter knife. Top with chives and serve within 30 minutes.

You can make the toasted bread and the topping several hours ahead and keep separate, storing the toast in an airtight container. Serve your low FODMAP crostinis soon after assembling for best texture.


About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.

Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

fodmapeveryday.com
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