Description
An easy summer appetizer recipe to bring to your next party!
Ingredients
Scale
- A container of Vegan Cream Cheese
- 1/2 Lemon, juiced
- 2 Tablespoons Maple Syrup
- Strawberries, thinly sliced
- Basil for garnish
- Any FODMAP safe bread of your choice (I used sourdough crisps)
- Balsamic Vinegar to drizzle
Instructions
- In a stand mixer on medium speed whisk the cream cheese, lemon juice, and maple syrup for 2-3 minutes or until soft mixture forms.
- Spread a thin layer of cream cheese on crisp followed by strawberry slices and basil. Add a drizzle of balsamic vinegar right before serving.
Keywords: bruschetta recipe, bruschetta fodmap safe recipe, summer fodmap recipe
