Low FODMAP Vegan Fig and Walnut Crostini
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 12 slices (about ½ inch thick)
- 2 tbsp olive oil
- ¼ tsp salt
For the fig topping
- 8 oz fresh figs (about 8 medium), stems removed, quartered
- 1 tbsp balsamic vinegar
Ingredient noteBalsamic vinegar only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/2 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tbsp maple syrup
- 1 tsp fresh thyme leaves
- ⅛ tsp black pepper
For the topping
- ½ cup walnut halves, roughly chopped
- 1 tsp olive oil
- 1 pinch salt
For serving
- 1–2 tsp maple syrup, for drizzling (optional)
- 1 tsp fresh thyme leaves, for garnish (optional)
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 the 2 tbsp olive oil and sprinkle with the 1/4 tsp salt.
- 2
Bake the baguette slices for 8–10 minutes, flipping once halfway through, until the edges are golden and the surfaces are crisp and dry to the touch. Transfer to a wire rack or serving board and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!