Low FODMAP Fig and Prosciutto Crostini with Goat Cheese
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette (about 12 oz), cut into 18 slices (about ½ inch thick)
- 3 tbsp olive oil
- ¼ tsp kosher salt
For the topping
- 6 oz fresh goat cheese, softened
- 8 fresh figs, stemmed and quartered
- 3 oz prosciutto, thinly sliced
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh thyme leaves
- ¼ tsp black pepper, freshly ground
- 1 tsp balsamic glaze (optional)
Ingredient noteBalsamic glaze only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/6 teaspoon per serving, so it is 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 both sides lightly with olive oil and sprinkle the tops with kosher salt.
- 2
Bake for 8–10 minutes, flipping once halfway through, until the slices are golden at the edges and crisp throughout. Transfer to a wire rack and let cool for 5 minutes.
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