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.
- 3 x 50g low FODMAP bread rolls (Monash Low FODMAP Certified™ Schar gluten free ciabatta rolls used in this recipe)
- 1 1/3 tbsp (18g) olive oil (spray is very useful)
- 1 tbsp (10g) garlic infused oil
- ½ tsp (2g) Dijon mustard (optional)
- 12 small, thin slices (100g) Manchego cheese (aged)
- 12 very thin, short slices (47g) jamon (cured Spanish ham)
- 6 (47g) cherry tomatoes, halved
- A scatter (2g) 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 preferably spray the bread slices with olive oil then evenly drizzle the garlic oil over the top. Bake in a preheated 180°C 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.
- Instead of jamon try prosciutto. Or for a vegetarian option just leave it out.
- You can use any sort of ripe tomatoes. If they are large just coarsely dice them up. You could also use capsicum or any other low FODMAP vegetable or pickle such as olives or a small wedge of canned artichoke hearts. Remember to always check our Monash FODMAP App or booklet for other ingredients and serving sizes.
- Any type of low FODMAP bread can be used. For example, if you use a baguette, simply use 12 thick slices or square thick cut slices cut into quarters.