Low FODMAP Cheeseboard

Low FODMAP Cheeseboard

Serves

4 Persons

Prep time

10 Minutes

Cook time

20 Minutes

Dietary info

Low FODMAP, Gluten Free

Ingredients

1 Jar Bay’s Kitchen Tomato & Red Pepper Chutney (30g per person for Low FODMAP serving)
1 Block of cheddar
1 Block of blue cheese
1 Block of red Leicester with black pepper
1 Camembert
1 Block of Wensleydale with apricots (max. 3 slices per serving)*
Assortment of gluten free crackers
24 Grapes (max. 6 grapes per serving)**
Lettuce leaves

Method
  • Heat oven to 200C/180C fan/gas 6.
  • Unwrap the plastic wrapping on your camembert and remove any stickers or additional packaging.
  • Wrap in foil and place on a baking tray and cook for 20 minutes or until the centre of the cheese is gooey and melted.
  • Whilst the camembert is cooking, prepare the rest of your cheeseboard. Start by getting a board, slate or wooden. Place your blocks of cheese around the board, see our image for inspiration. Be sure to only serve a maximum of 3 slices of Wensleydale per person – it might be easier to serve this pre-sliced.
  • Spoon Bay’s Kitchen Tomato & Red Pepper Chutney into a small bowl (30g serving per person is Low FODMAP).
  • Use grapes & lettuce to add a splash of colour to your board too. Be careful to only have 6 grapes per serving so that this remains low FODMAP.
  • Once the camembert is done, transfer onto the centre of your cheese board, cutting it slightly to allow the incredible cheese to run out.
  • Serve with an assortment of gluten free crackers.

* As apricots are Low FODMAP at serving size of 15g, we recommend serving a maximum of 3 slices of the Wensleydale with apricots. Alternatively, you can use a plain Wensleydale & not limit the serving size.

** According to the Monash app, Grapes are Low FODMAP at a serving size of 6 grapes. Therefore, ensure that each serving doesn’t contain more than 6 grapes.

Copyright of Bay’s Kitchen. Please do not reprint without permission. 

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