Low-FODMAP bruschetta al Pomodoro 

This low-FODMAP bruschetta al pomodoro is delicious as an appetizer or snack and is also super fast to prepare. 

For this recipe, preferably choose a 100% spelt sourdough bread. In the sourdough process (fermentation) of spelt, the amount of fructans is significantly reduced. Making it fit well into a low-FODMAP diet. 

Ingredients for 2 slices:  

• 2 slices (home-baked) spelt sourdough bread  
• 1 bunch of tomatoes, cut into small cubes   
• 1 tablespoon extra virgin olive oil   
• 1 teaspoon balsamic vinegar   
• Salt and pepper to taste  
• 1 handful of fresh basil leaves (or other fresh low-FODMAP herbs) 

Note: If you use more than 1 tomato, this recipe is no longer low in fructose. If you can tolerate fructose well, feel free to use more tomatoes. 

Instructions:   

1. Lightly toast the sourdough bread slices on both sides in a pan or toaster.  
2. Mix the diced tomatoes with the extra virgin olive oil and also add the balsamic vinegar, mix well. 
3. Season the mixture with salt and pepper.  
4. Spoon the tomato mixture onto the toasted sourdough rolls and garnish with a few basil leaves.   
5. Serve the Bruschetta al Pomodoro immediately as an appetizer or as a delicious snack. 

Enjoy!