Low FODMAP Fig and Goat Cheese Crostini

Total time20 min

Prep time10 min

Cook time10 min

4.8

(9)

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Ingredients

6 servings

For the crostini

1 baguette (about 12 oz), cut into 12 slices (about ½ inch thick)
2 tbsp olive oil
¼ tsp kosher salt

For the topping

6 oz fresh goat cheese (chèvre), softened
6 fresh figs, stemmed and quartered (or halved if small)
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp fresh thyme leaves
¼ tsp flaky sea salt
¼ tsp freshly ground black pepper
1 tbsp balsamic glaze (optional)
Ingredient note
A serving of up to about 1 1/2 teaspoons of balsamic glaze is low in FODMAPs. This recipe contains only about 1/2 teaspoon per serving, making it likely Low FODMAP.

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 olive oil and sprinkle lightly with kosher salt.
2
Bake for 8–10 minutes, until the edges are golden and the tops are crisp and dry to the touch. Remove from the oven and let cool for 2–3 minutes.

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