Low FODMAP Baked Feta with Cherry Tomatoes
Low FODMAP Baked Feta with Cherry Tomatoes
This low FODMAP baked feta and cherry tomato dish is a perfect example of how super simple ingredients can create an absolutely droolworthy dish. It has juicy blistered tomatoes, hints of herby goodness, and creamy chunks of feta.
We LOVE scooping the baked feta and cherry tomatoes onto low FODMAP toasted bread or our favourite rice crackers.
FODMAP notes: Just make sure you divide this dish into the recommended number of serves to keep it within low FODMAP recommendations.
Recipe update: Please note that this recipe was updated on the 5th of March 2022 after Monash University changed the serving size recommendation for cherry tomatoes.
Ingredients
Make gluten freeBAKED FETA
garlic infused oil
FODMAP
Garlic infused oil is normally found in the oil section of your local supermarket or you can buy it online. It should be clear with no floating bits of garlic.
You can also make garlic infused oil at home by frying garlic cloves in cooking oil until they are golden and fragrant, then remove and discard the garlic before you continue cooking your meal. This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
black Spanish pitted olives (optional)
FODMAP
dried oregano
Gluten Free
dried chilli flakes (optional)
FODMAP
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Learn moreMethod
- Preheat the oven to 200ºC (390ºF) fan bake function.
- Drizzle half of the garlic infused oil over the bottom of a small roasting dish. Place the feta into the middle of the dish and arrange the cherry tomatoes and black olives (if using) around the feta. Sprinkle over the oregano, chilli flakes/red pepper flakes (if using), and season with a couple of grinds of black pepper and salt. Drizzle the remaining garlic infused oil over the tomatoes, olives and feta. Gently mix the tomatoes and olives so they are well covered.
- Place the roasting dish into the middle of the oven and bake for 20 minutes. Then shift the wire rack to the top of the oven and grill/broil the dish on high for 5 minutes (keep an eye on the dish) until the cherry tomatoes are slightly blackened and the feta is golden.
- Remove the dish from the oven and sprinkle over the chopped chives and basil. Season with more black pepper to taste. Break up the feta and scoop the delicious mixture onto slices of low FODMAP bread or plain rice crackers.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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