Artisan Cheeseboard (low FODMAP)
20 Minutes prep • Low FODMAP • Gluten-Free • Vegetarian • Serves 1 to many • Ok to make ahead: Steps 1-4
Having hors d’oeuvres can be tricky when you have IBS because so many appetizers have mystery ingredients that you can’t be sure you can tolerate. A cheeseboard is a perfectly beautiful and appetizing way to display your hors d’oeuvres in such a way that your guests can choose what suits them to eat. Combine different cheeses in different textures and sizes. Add a variety of olives, nuts, gluten-free crackers, and grapes. Display with some herbs and you’ve got a beautiful edible centerpiece for your appetizer table. And it’s one you what everyone can enjoy. Can’t get delicious cheese where you live? Check out Rogue Valley Creamery and their cheese club. This West Coast cheesemaker is amazing and their cheeses are simply to die for.
Ingredients
A variety of low lactose cheeses such as cheddar, brie, Havarti, blue cheese, gruyere, swiss cheese, etc.
A variety of olives such as classic black olives, Kalamata, Castelvetrano, Picholine, etc. Just make sure they are not combined with garlic or onions or other high FODMAP ingredients.
A variety of gluten-free crackers such as Blue Diamond Almond Nut Thins, Artisan Nut Thins with Flax, etc.
Some homemade low FODMAP crackers such as our Squarefish Cheesy Cracker Crisps
Marcona almonds sauteed with fresh rosemary or other interesting nuts
Candied pecans or walnuts
Grapes and rosemary sprigs for serving
Directions
(1) Prepare your cheese: See make-ahead note but if you’re cubing any of your cheeses, do that while the cheese is cold as it’s easier to cut that way. Add olives, crackers, nuts, grapes, and garnish closer to your serving time to ensure they have their best flavor and crunch.)
(2) Prepare your nuts: Want to add a touch of sweetness to your cheeseboard? Serve with our delicious Spiced Candied Pecans.
Serving rosemary Marcona almonds? Marcona almonds are a bit sweeter than traditional almonds and they are delightful with some fresh rosemary.
Here’s how I prepare rosemary Marcona almonds: Put a bit of olive oil in a frying pan. When the oil is hot, add a tablespoon of finely chopped rosemary and saute for about 30 seconds. Add the nuts and saute for another minute. Remove from the heat. Taste, add some Kosher salt if needed, toss, and serve.
Low FODMAP servings of some nuts are:
32 peanuts
20 macadamia nuts
10 pecan halves
10 walnut halves
10 almonds
(3) Prepare your crackers: Want to add a delicious and fun cracker to your display? Make our Squarefish Cheesy Cracker Crisps.
(4) Prepare your other ingredients: Cut grapes into small bunches that can be picked up and eaten. Cut some fresh herbs for garnish.
Make-ahead note: Marcona almonds, candied pecans, and Squarefish can be made up to a day ahead. All cheese should be served at room temperature for the best flavor so lay your cheeses out on your tray, loosely cover, and let sit at room temperature for an hour or two (depending on how warm it is) before your guests arrive.
(5) Finish: Add olives, crackers, nuts, grapes, and garnish to your tray
(6) Serve: Provide cheese knives, small spoons, cocktail napkins, toothpicks (and a place to discard used toothpicks), small plates, a small pitcher of maple syrup for anyone wanting a drizzle of sweetness on their cheese, and display.
Eat and enjoy every bite because you can!
