This low FODMAP Bruschetta is a light and fresh lunch option that is quick and easy to make, taking only 15 minutes! The combination of crunchy sourdough toast with the sharp flavours of tangy tomato and basil will have your taste buds exploding in joy. This recipe can also be served with your choice of hard cheese.
Low FODMAP Bruschetta
Prep time: 10 mins
Cook time: 5 mins
Serves: 1
Ingredients:
- 2 slices of sourdough bread
- 250g cherry tomatoes
- ½ tsp Garlic infused extra virgin olive oil
- ½ tsp Extra virgin olive oil
- ¼ bunch Fresh basil
- 1 tsp White wine vinegar
- Salt and pepper
Method:
-
- 1. Slice the cherry tomatoes into halves or quarters and place in a bowl.
- 2. Lightly drizzle with garlic infused olive oil, white wine vinegar and season with salt and pepper to taste.
- 3. Tear in basil leaves and toss.
- 4. Toast bread on barbeque or griddle pan until lightly charred.
- 5. Lightly drizzle olive oil over the top of the toast and heap with the cherry tomato mixture. Option to lightly scrunch tomatoes with hands before placing on the toast.
- 6. Option to serve with your choice of cheese.
