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Roasted Tomato & Ricotta Bruschetta

low FODMAP diet - Roasted Tomato & Ricotta Bruschetta

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.  This can be frustrating but I did an entire post about how to survive these events that you can find here. At this point, I’m usually pulling out an 88 acre bar for sustenance.  If you are attending a party or throwing an event, it is much easier to be in control of the dishes you make/bring.  This bruschetta recipe 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,  feel free to substitute with toasted FODMAP safe bread.

It’s important to note that ricotta is safe in 2 tablespoon portions on the FODMAP diet but if you are strictly lactose intolerant this isn’t a great option.  For me, dairy is a huge problem but luckily I have found an awesome alternative to Kite Hill’s Plain Ricotta as it’s nut-based and completely free of gums and fillers.

Looking for other appetizer ideas? Check out: deviled eggs and shishito peppers.

Roasted Tomatoes

Roasted Tomatoes

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low FODMAP diet - Roasted Tomato & Ricotta Bruschetta

Roasted Tomato & Ricotta Bruschetta

  • Author: Fitfabfodmap
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes


A delicious and satisfying appetizer to have at your next party.


  • 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


  1. Preheat oven to 450 degrees.
  2. Place tomatoes on a parchment-lined baking sheet.
  3. Mix together with your hands the tomatoes, olive oil, salt, and pepper.
  4. Roast for 25 minutes, flipping once halfway through.
  5. Remove from oven once tomatoes have burst and are charred on the top. Set aside.
  6. Add ricotta on top of crisps followed by tomatoes, basil, and a drizzle of vinegar.

Keywords: fodmap safe appetizer, fodmap safe appetizer recipe

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