Serves: 6
Prep: 5 minutes Cook: 15 minutesSpanish, semi-hard Manchego sheep’s milk cheese is uniquely flavoured as it piquant and buttery but not too strong. Due to these characteristics it makes a brilliant starter when melted on these very simple but delicious crostini. In combination with Spanish jamon they make a sensational appetiser or party offering for any occasion.
| ingredients |
|---|
|
3 low FODMAP or Monash University Low FODMAP Certified™ bread rolls |
|
1⅓ tbsp olive oil (spray is very useful) |
|
1 tbsp garlic infused olive oil |
|
½ tsp Dijon mustard (optional) |
|
12 small, thin slices Manchego cheese (aged) |
|
12 very thin, short slices jamon (cured Spanish ham) |
|
6 cherry tomatoes, halved |
|
A scatter rocket (arugula) or basil (to garnish) or use a herb of your choice |
Trim the long ends off the rolls and cut each roll into 4 x 1.5cm slices (so 12 slices).
On a tray lined with non-stick paper, brush (or spray) the bread slices with olive oil, then evenly drizzle the garlic oil over the top. Bake in a preheated 180°C/360°F oven for about 9 minutes or until lightly browned.
Remove from the oven and spread the slices with mustard. Top with the cheese and return to the oven until the cheese starts to melt (for about 4 minutes).
While still piping hot, top with the jamon then cherry tomatoes and scatter with your herb of choice. Serve straight away.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 897 Kj / 214 cal |
| Protein | 9.70g |
| Carbohydrates | 13.60g |
| Sugar | 1.40g |
| Total Fat | 13.30g |
| Saturated Fat | 6.00g |
| Fibre | 1.00g |
Spanish, semi-hard Manchego sheep’s milk cheese is uniquely flavoured as it piquant and buttery but not too strong. Due to these characteristics it makes a brilliant starter when melted on these very simple but delicious crostini. In combination with Spanish jamon they make a sensational appetiser or party offering for any occasion.
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 3 low FODMAP or Monash University Low FODMAP Certified™ bread rolls | 150 g | 5.30 oz |
| 1⅓ tbsp olive oil (spray is very useful) | 18 g | 0.60 oz |
| 1 tbsp garlic infused olive oil | 10 g | 0.40 oz |
| ½ tsp Dijon mustard (optional) | 2 g | 0.07 oz |
| 12 small, thin slices Manchego cheese (aged) | 100 g | 3.50 oz |
| 12 very thin, short slices jamon (cured Spanish ham) | 47 g | 1.70 oz |
| 6 cherry tomatoes, halved | 47 g | 1.70 oz |
| A scatter rocket (arugula) or basil (to garnish) or use a herb of your choice | 2 g | 0.07 oz |
Trim the long ends off the rolls and cut each roll into 4 x 1.5cm slices (so 12 slices).
On a tray lined with non-stick paper, brush (or spray) the bread slices with olive oil, then evenly drizzle the garlic oil over the top. Bake in a preheated 180°C/360°F oven for about 9 minutes or until lightly browned.
Remove from the oven and spread the slices with mustard. Top with the cheese and return to the oven until the cheese starts to melt (for about 4 minutes).
While still piping hot, top with the jamon then cherry tomatoes and scatter with your herb of choice. Serve straight away.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 897 Kj / 214 cal |
| Protein | 9.70g |
| Carbohydrates | 13.60g |
| Sugar | 1.40g |
| Total Fat | 13.30g |
| Saturated Fat | 6.00g |
| Fibre | 1.00g |
FODMAP Assistant
