Low FODMAP Crostini with Lemon Thyme Goat Cheese

Brush a little Low FODMAP Garlic-Infused Olive Oil or Low FODMAP Shallot/Onion-Infused Olive Oil on slices of sourdough bread and you have the beginnings of some incredible crostini!

This low FODMAP appetizer couldn’t be easier to make. You will simply stir together a few ingredients, spread on the toasted bread and you have an appetizer elegant enough for guests, yet simple enough to whip up on a moment’s notice. Slow rise sourdough bread is low FODMAP, although not gluten-free, so proceed according to your needs.

Preheat broiler to high. Arrange top rack about 4-inches (10 cm) below broiler. Place bread slices on rimmed sheet pan. Brush one side of bread with oil of choice. Broil for a minute or two (watch carefully to prevent burning), until light golden brown, flip over and toast second side. Arrange the crostini oil-brushed side up on pan and cool.

Meanwhile, stir together the goat cheese, cream cheese, bell pepper, lemon juice, lemon zest, thyme and a few grinds of black pepper in a small bowl until evenly mixed. Divide evenly on cooled crostini, spreading with a butter knife. Top with chives and serve within 30 minutes.

You can make the toasted bread and the topping several hours ahead and keep separate, storing the toast in an airtight container. Serve your low FODMAP crostinis soon after assembling for best texture.