It can be really hard to find appropriate appetizers or snacks on the low FODMAP diet. I especially know this because the majority of the time when I am attending a wedding or fancy event, I can’t eat the delicious looking hors d’oeuvres being passed around. At this point, i’m usually pulling out an 88 acre bar for sustenance.
This is one of my favorite dishes to serve to guests as it’s super fresh and flavorful. I am able to eat traditional sourdough bread due to the fermentation process so this recipe uses sourdough crisps. If this is not an option for you, substitute with toasted FODMAP safe bread.
Ricotta is safe in 2 tablespoon portions on the FODMAP diet but if you are strictly lactose intolerant this isn’t an option. I am obsessed with Kite Hill’s Ricotta as it’s nut based and completely free of gums and fillers.
Roasted Tomato & Ricotta BruschettaPrint Recipe
- 1 pint cherry tomatoes
- 1 tbsp extra virgin olive oil
- sea salt & pepper, to taste
- 1/2 cup fresh basil, chiffon
- 1/2 cup ricotta (my preference is Kite Hill)
- 1 package of sourdough crisps
- drizzle balsamic vinegar
Preheat oven to 450 degrees.
Place tomatoes on a parchment lined baking sheet.
Mix together with your hands tomatoes, olive oil, salt and pepper.
Roast for 25 minutes, flipping once half way through.
Remove from oven once tomatoes have burst and are charred on the top. Set aside.
Add ricotta on top of crisps followed by tomatoes, basil and drizzle of vinegar.