clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
toasted baguette slices topped with lactose-free cream cheese, roasted grapes and fresh thyme leaves

Low FODMAP Crostini with Roasted Grapes and Thyme

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Em Schwartz, MS, RDN
  • Total Time: 35 minutes
  • Yield: 5 servings (about 3 crostini each) 1x


  • 2 cups seedless red grapes (about 45 grapes)
  • 1 teaspoon extra-virgin olive oil
  • 1 low FODMAP baguette (see notes // sliced on the diagonal into ½-inch thick slices // about 15 slices including ends)
  • 3 to 4 tablespoons garlic-infused olive oil (or more extra-virgin olive oil)
  • Kosher or sea salt
  • 8 tablespoons lactose-free cream cheese (see notes)
  • 1 teaspoon chopped fresh thyme leaves


  1. Adjust oven racks so that one rack is in the top third and a second is in the bottom third of the oven. Then, preheat the oven to 425°F. Line a sheet pan with aluminum foil.
  2. Spread grapes onto the prepared sheet pan. Drizzle the olive oil and stir to mix.
  3. Roast the grapes on the oven’s top rack for 20 minutes or until they soften and start to caramelize.
  4. Meanwhile, line a baking sheet with parchment paper.
  5. Lightly brush olive oil onto both sides of each baguette slice. Place the oiled slices on the prepared baking sheet in a single layer.
  6. Bake the baguette slices on the oven’s bottom rack for 7-10 minutes or until toasted and crispy. Remove from the oven. Sprinkle with salt. Cool for 2-3 minutes, or until cool enough to handle.
  7. Spread softened cream cheese onto each toast slice. I use 1 to 1 ½ teaspoons cream cheese per toasted slice. Top each toast with 2-3 roasted grapes and a sprinkle of thyme leaves. Transfer to a serving platter.
  8. Serve warm.


Low FODMAP Serving: One serving of this recipe (up to 3 crostini) contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).

Baguette: Schär Gluten-Free Baguette is a certified low FODMAP option in the United States. Udi’s Gluten-Free French Baguette also appears to be low FODMAP by ingredients. I have made crostini with both, however, I used the Schär baguette in this recipe. The Udi’s baguette is a little larger and will yield more slices. If you use Udi’s, larger amounts of other ingredients may be needed. I would suggest planning for 3 grapes and 1 to 1 ½ teaspoons lactose-free cream cheese per slice

Cream Cheese (and Alternatives): Green Valley Creamery makes lactose-free cream cheese. If you can’t find lactose-free cream cheese, regular cream cheese could be substituted (up to 2 tablespoons per serving is low FODMAP). For a dairy-free option, I like Kite Hill Cream Cheese Alternative (plain or chive). One serving appears to be low FODMAP by ingredients. (The small amount of mushroom extract used is not likely to be an issue for most people with IBS.)

  • Prep Time: 10 minutes
  • Category: Appetizer, Snack
  • Cuisine: American


  • Calories: 307
  • Fat: 21.4
  • Carbohydrates: 30
  • Fiber: 3
  • Protein: 2.7