Fructose Free Easy Bruschetta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the crostini
- 1 baguette, cut into ½-inch slices (about 18 slices)
- 3 tbsp olive oil, divided
- 1 clove garlic, peeled and halved
For the topping
- 1 ½ lb ripe roma tomatoes (about 5–6 tomatoes), seeded and finely diced
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves, thinly sliced
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1/6 teaspoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and brush the tops with 2 tbsp of the olive oil.
- 2
Bake for 7–9 minutes, until the edges are golden and the tops feel firm and crisp when pressed lightly. Remove from the oven and immediately rub the top of each slice with the cut side of the halved garlic clove.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!