A delicious starter or snack, full of flavor and very simple to make. Bruschetta (pronounced ‘brusketta’), it’s one of my favorite Italian appetizers, but this is a slightly modified version (in my opinion, improved) that is using a basil and oil sauce as a spread, before being topped by the tomatoes.
For this recipe you can use your favorite low FODMAP bread and even some types of sourdough bread.
According to studies by Monash University, many sourdough breads have reduced FODMAP content, due to the fact that the levels of fructans are reduced during the fermentation process. The safe serving size of sourdough bread is two slices if made with either white wheat, wholemeal wheat or spelt flours or 1 slice if prepared with oat flour.
Preparation time: 10 minutes
Cooking time: 5 minutes
Total: 15 minutes
4 medium size, vine-ripened tomatoes, deseeded and finely chopped
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/2 cup fresh basil leaves
1/4 cup garlic infused oil
8 slices low FODMAP sourdough bread, toasted or grilled
salt and pepper to taste
In a medium bowl combine tomato, vinegar, oil, salt and pepper and set aside
Keep 5-6 basil leaves for later and blend the rest with the garlic infused oil and a pinch of salt.
Place the toasted bread onto a plate.
Spread the basil and oil mixture onto the bread.
Top with the chopped tomatoes mix.
Chop the remaining basil leaves and use them to garnish the bruschetta.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.