Ingredients
Nozarella
1 package
Roasted red pepper (from a jar, without garlic or onion)
1 cup of 150g
Tomato Paste
2tbsp
Mustard
1tbsp
Garlic oil (flavoured, without pieces) (optional)
1tsp
Smoked red pepper powder
1tbsp
Black pepper
1/2 tsp
Optional: chives or the green parts of spring onions To serve
Optional: Gluten-free oat crackers, Gluten-free Vitale bread
Points to note for a low-FODMAP diet
Tinned peppers: check the label
→ no onion, garlic or additives high in fructose or sorbitol
Portion size:
→ stick to 1–2 tbsp of filling per slice of bread
Variations (also low-FODMAP)
Add lemon zest for freshness
Mix in capers (1 tsp per portion) for extra bite
Preparation method
Let the red pepper leak out
Mix the Nozarella, red pepper, tomato paste, mustard en garlic oil into a creamy spread
Season with paprika, pepper and salt.
If desired, garnish with chives or spring onion greens.
Serve with the Gluten-free oat crackers or Gluten-free Vitale bread (optional)
Products in this recipe
Good cooking with Damhert
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