1 small gluten free ciabatta loaf, cut into slices*

2 tbsp olive oil

150g/5½oz tomatoes, halved

1 large sprig basil, leaves only

salt and freshly ground black pepper

*You can use any type of gluten free bread.



Drizzle the slices of the gluten free ciabatta bread with one tablespoon of the olive oil and toast in a large, non-stick frying pan until golden-brown.

Mix the remaining tablespoon of olive oil,  tomatoes, basil and salt and pepper in a small bowl and leave aside to infuse.

To serve, divide the tomato mixture between the two pieces of toasted ciabatta bread.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Bruschetta with fresh tomatoes and basil