Low FODMAP Whipped Ricotta Crostini with Honey and Thyme
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette, cut into 18 slices about ½ inch thick
- 3 tbsp olive oil
- ¼ tsp kosher salt
For the whipped ricotta
- 2 cups whole-milk ricotta
- 2 tbsp heavy cream
Ingredient noteA serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- 1 tbsp lemon juice
- ¼ tsp kosher salt
- ¼ tsp black pepper
For serving
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp fresh thyme leaves
- flaky sea salt, to taste
- red pepper flakes, to taste (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 olive oil and sprinkle with kosher salt.
- 2
Bake for 10–12 minutes, flipping once halfway through, until the slices are golden at the edges and crisp throughout. Transfer to a wire rack or serving platter and let cool for 5 minutes.
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