Goat Cheese Toasts
While I usually try to lighten things up with my tummy soothing soups in January, there is no need to starve. That’s why I often pair my easy to digest soups with a rustic French-style country bread to make a nice lunch or light dinner. A little olive oil or butter on warm bread is simple and great. When I really want a treat I embellish with low FODMAP, IBS and GERD friendly toppings. I like to pair my “Carrot Dill Bisque” with lightly toasted bread topped with goat cheese and thinly sliced English cucumbers and a couple drops of my “Safe and Fast Herb Oil”. The combination of the warm carrot bisque and the goat cheese and cucumbers is both comforting and refreshing. I substitute savory sautéed mushrooms seasoned with fresh thyme for the cucumbers and herb oil when enjoying a bowl of my “Spinach Potato Soup”. Mushrooms and spinach are natural flavor partners and always pair well together in any dish. Although goat cheese is dairy, it is surprisingly very low in lactose, so it should not cause digestive issues for the lactose intolerant. Cucumbers, mushrooms and herbs are also low in FODMAPs for IBS sufferers. I love that I can enjoy these little open sandwiches without fears of impending intestinal regrets. I use a white wheat flour-based bread which I can digest well. However, if you are particularly sensitive to fructan or gluten, then use a bread that you know you can digest. Whatever you pair your soup with, remember to have fun and not become discouraged if you are dealing with a digestive flare-up. Play around with different breads and toppings to see what pairs best with your favorite soup! Here is a very short, basic recipe to start you off, but adjust the ingredient amounts to your taste or the number of servings that you need.
Directions:
Toast bread on both sides until lightly golden brown.
Spread each slice with 1 oz. goat cheese.
For the Cucumber Herb Toasts: Arrange cucumber slices on two of the toasts, drizzle with herb oil and sprinkle with smoked flaky salt and cracked black pepper to taste. Enjoy with Carrot Dill Bisque!
For the Mushroom Toasts: Sauté thinly sliced mushrooms in olive oil until golden brown. Sprinkle with fresh thyme leaves and season with salt and pepper to taste. Divide among two remaining slices of toast. Enjoy with Spinach Potato Soup!
(Makes 2-4 servings.)
Ingredients:
4 oz Goat Cheese (softened)
4 Slices Hearty Bread of your choice. (I used a French-style peasant boule.)
For the Cucumber Herb Toast:
14-20 Very thin slices of English Cucumber
2 tsp Safe and Fast Herb Oil
Smoked Flaky Sea Salt (Regular flaky salt is okay, but the smoked salt does add depth.)
Cracked Black Pepper
For the Mushroom Toast:
150 grams Button or Baby Bella mushrooms, cleaned and thinly sliced.
1 Tbsp Extra Virgin Olive Oil
2 tsp fresh Thyme
Salt and Pepper to taste.
While I usually try to lighten things up with my tummy soothing soups in January, there is no need to starve. That’s why I often pair my easy to digest soups with a rustic French-style country bread to make a nice lunch or light dinner. A little olive oil or butter on warm bread is simple and great. When I really want a treat I embellish with low FODMAP, IBS and GERD friendly toppings. I like to pair my “Carrot Dill Bisque” with lightly toasted bread topped with goat cheese and thinly sliced English cucumbers and a couple drops of my “Safe and Fast Herb Oil”. The combination of the warm carrot bisque and the goat cheese and cucumbers is both comforting and refreshing. I substitute savory sautéed mushrooms seasoned with fresh thyme for the cucumbers and herb oil when enjoying a bowl of my “Spinach Potato Soup”. Mushrooms and spinach are natural flavor partners and always pair well together in any dish. Although goat cheese is dairy, it is surprisingly very low in lactose, so it should not cause digestive issues for the lactose intolerant. Cucumbers, mushrooms and herbs are also low in FODMAPs for IBS sufferers. I love that I can enjoy these little open sandwiches without fears of impending intestinal regrets. I use a white wheat flour-based bread which I can digest well. However, if you are particularly sensitive to fructan or gluten, then use a bread that you know you can digest. Whatever you pair your soup with, remember to have fun and not become discouraged if you are dealing with a digestive flare-up. Play around with different breads and toppings to see what pairs best with your favorite soup! Here is a very short, basic recipe to start you off, but adjust the ingredient amounts to your taste or the number of servings that you need.
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Carrot Dill Bisque
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