Low FODMAP Mediterranean Cheese Plate
Cheese boards are one of those things that look effortlessly impressive but come together in minutes, and this Mediterranean-inspired spread is no exception. Three aged cheeses — manchego, cheddar, and Parmesan — anchor the board, and because hard, aged cheeses are naturally low in lactose, they're a genuinely safe and satisfying choice without any substitutions needed. The olives get a quick marinade in garlic-infused oil (the oil carries all that savory depth while keeping garlic solids completely out of the picture), dried oregano, red pepper flakes, and a bright hit of lemon that makes them taste like something from a specialty deli. Roasted red peppers, crisp cucumber rounds, fresh strawberries, and walnuts fill out the board with color and texture, while gluten free crackers give you that satisfying crunch for scooping and stacking. Everything is portioned with gut-friendly thresholds in mind, so you can graze without the mental math that usually comes with a spread like this. It serves four and comes together with almost no cooking — just a quick toss of the olives and a few minutes of arranging. Whether it's a weeknight appetizer or the centerpiece of a casual gathering, this board proves that eating carefully doesn't mean eating boringly.
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
4 servings
Cheeses
- 4 oz aged manchego cheese, thinly sliced
- 4 oz aged cheddar cheese, thinly sliced
- 3 oz parmesan cheese, broken into small chunks
Accompaniments
- ½ cup pitted kalamata olives, drained
- ½ cup roasted red peppers, drained and sliced
- 1 medium english cucumber, sliced into rounds
- 8 oz gluten free crackers
Marinated olives
- 1 tbsp garlic-infused olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
Fruit
- 8 medium strawberries, hulled and halved
Ingredient noteA serving of up to about 5 strawberries is low in FODMAPs. This recipe contains only about 2 strawberries per serving, making it likely fine for most people. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
Nuts
- ¼ cup walnut halves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the Kalamata olives, garlic-infused oil, dried oregano, red pepper flakes, lemon zest, and lemon juice. Stir to coat, then set aside for at least 5 minutes so the olives absorb the seasonings.
- 2
Arrange the manchego and cheddar slices in two separate clusters on a large serving board or plate, then tuck the Parmesan chunks into a third cluster, leaving space between each cheese.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!