Low FODMAP Bruschetta Recipe - Tomato, Leek & Turkey


5 Min

10 Min

4 Servings

Low FODMAP Bruschetta Ingredients

  • 4 tbsp chopped up leek (green part only)
  • Salt and pepper
  • Sliced cooked turkey, enough to cover the bread
  • 2 tbsp grated parmesan (1/2 tbsp per slice)

Directions for Low FODMAP Bruschetta

To start your Low FODMAP bruschetta, reheat the broiler and place the bread on a baking sheet and place under the broiler until toasted on one side, about 3-5 minutes. Meanwhile, heat a little olive oil (about 1 tbsp) in a skillet and add the leek. Cook a couple of minutes until softened, then add the tomato and basil sauce and heat through. Adjust the seasoning if necessary. When the bread is toasted on one side, remove from the oven and drizzle the untoasted side with the remaining olive oil and the garlic oil. Top with the sliced turkey. Pile the tomato and leek mixture onto the turkey. Grate Parmesan cheese on top. Place under the broiler again until the cheese is melted. Season to taste and serve piping hot - enjoy your Low FODMAP bruschetta!

About the Chef


Suzanne Perazzini

This recipe is adapted from The Low FODMAP 6-Week Plan & Cookbook by Suzanne Perazzini, now available through all the major outlets online and in book stores including Amazon, Barnes & Noble and Books-A-Million. This book takes the IBS sufferer step by step through how to do the Low FODMAP diet and includes all those little, as well as big, details that most IBS literature ignores. Being free of IBS symptoms is not just about the Low FODMAP diet, as important as it is, but it is also about other gut irritants, about how and when to eat and it is about creating a lifestyle that supports the diet as well. The book provides detailed weekly meal plans, diary pages, 100 Low FODMAP recipes and much, much more.