Low FODMAP Party-Style Mediterranean Crostini
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Learn more →Ingredients
12 servings
For the crostini
- 1 large baguette (about 18 inches), cut into 36 slices about ½ inch thick
- 3 tbsp olive oil
- ¼ tsp salt
For the whipped ricotta
- 1 ½ cups whole-milk ricotta
Ingredient noteA serving of up to about 2 1/2 tablespoons of ricotta cheese is low in FODMAPs. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the topping
- 1 cup cherry tomatoes, halved
Ingredient noteA serving of up to about 1/4 cup of cherry tomato is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cherry tomato, please tap it and change its rating to Red.
- ½ cup kalamata olives, pitted and roughly chopped
- ¼ cup roasted red peppers, drained and thinly sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 small garlic clove, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp dried oregano
- ¼ tsp salt
For serving
- ¼ cup fresh basil leaves, torn
- 2 tbsp crumbled feta cheese (optional)
- flaky sea salt, to taste (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a large baking sheet. Brush the tops with the 3 tbsp olive oil and sprinkle with 1/4 tsp salt.
- 2
Bake for 8–10 minutes, until the edges are golden and the tops are crisp and dry to the touch. Transfer to a wire rack and let cool for at least 5 minutes — they will continue to firm up as they cool.
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