Recipe: Brie and Berry Toast
This toasty recipe is the perfect summer breakfast featuring fresh berries and thyme.
Sourdough bread is a gut-friendly vehicle for tasty toppings because the fermentation process involved in preparing the dough helps break down FODMAPs and gluten.
This recipe is low FODMAP and vegetarian.
Makes 4 servings
What you’ll need
- 4 slices of sourdough
- 3-4 oz. (85-110g) brie
- Thyme sprigs
- 3 strawberries
- ¼ cup raspberries
- ¼ cup blueberries
- 1 tsp balsamic vinegar (optional)
Directions
1. Preheat oven to 400°F.
2. Lightly toast the sourdough bread in the toaster.
3. Line a baking tray with aluminum foil and place the toast on the tray.
4. Thinly slice the brie and distribute it over the slices of toast.
5. Sprinkle each piece of toast with fresh thyme leaves, and bake for 5-10 minutes or until the brie bubbles.
6. While the toast is baking, thinly slice the strawberries and raspberries. If using, toss the strawberries, raspberries, and blueberries in balsamic vinegar.
7. Remove the toast from the oven, top with fresh berries, and additional thyme leaves.
Recipe developed by:
Edwina Clark, MS, RD, CSSD, Registered Dietitian and Recipe Developer
Reviewed by:
Paige Myers, MS, RD, LD, Registered Dietitian at Oshi Health
Based on 1 Review(s)
