Low FODMAP Chimichurri Feta Crostini with Olive Tapenade

Total time30 min

Prep time20 min

Cook time10 min

4.6

(7)

Low FODMAP Chimichurri Feta Crostini with Olive Tapenade

These crostini are the kind of appetizer that disappears before you've even finished setting out the napkins. Crispy gluten-free baguette slices get brushed with garlic-infused olive oil and baked until golden, then layered with a bright, herby chimichurri, a briny olive tapenade, and crumbled feta — it's bold, fresh, and genuinely impressive for a party spread or a weeknight snack board. The garlic-infused oil is the quiet hero here, delivering that deep savory backbone without any of the FODMAPs that come from actual garlic cloves, since only the oil is used and the solids are left behind. Scallion green tops stand in for the white parts, keeping the onion flavor present and punchy while staying within safe limits. The chimichurri comes together in a food processor with parsley, oregano, red wine vinegar, and a hit of red pepper flakes — textured, not puréed, so every bite has something to chew on. Feta is portioned thoughtfully across six servings, landing well within the threshold for a hard, brined cheese that tends to be much more forgiving than soft or fresh varieties. Make the chimichurri and tapenade ahead of time, toast the crostini right before guests arrive, and assembly takes about five minutes flat.

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Ingredients

6 servings

For the crostini

1 gluten free baguette (about 12 oz), cut into 12 slices (about ½ inch thick)
2 tbsp garlic-infused olive oil

For the chimichurri

1 cup fresh flat-leaf parsley leaves, packed
¼ cup fresh oregano leaves
3 scallions, green tops only, roughly chopped
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
½ tsp red pepper flakes
3 tbsp red wine vinegar
⅓ cup garlic-infused olive oil
½ tsp kosher salt

For the tapenade

1 cup pitted kalamata olives
¼ cup pitted green olives
2 tbsp capers, drained
1 tbsp garlic-infused olive oil
1 tbsp fresh lemon juice
¼ tsp black pepper

For assembly

3 oz feta cheese, crumbled (about ¾ cup)
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush the tops with the 2 tbsp garlic-infused olive oil.
2
Bake the crostini for 8–10 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Remove from the oven and let cool on the pan for 5 minutes.

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