Tomato, Spinach and Parmesan Potato Crostini

Not only is this a low fodmap appetizer but it is also agreat gluten-free one! Use any combination of low fodmap veggies to top yourpotato crostini.

Course Appetizer, Snack

Cuisine American, French

Keyword gluten-free, holiday recipes, low fodmap recipe, vegetarian

Servings 24 appetizers

1 chopped tomato seeds removed
2 cups 2 cups thinly sliced spinach Sauted in skillet with a little olive oil until wilted
1/2 cup 1/2 cup Parmesan cheese (or vegan cheese if desired
4 medium potatoes
Olive oil
Add a variety of herbs and spices if desired

Add a variety of herbs and spices if desired
Preheat oven to 400 degrees. Slice potatoes in little rounds and brush with olive oil on both sides and lay on cookie sheet. Brown on both sides in the oven. Allow to cool a few minutes and add shredded spinach, chopped tomato, and top with a sprinkle of Parmesan cheese. Make until cheese is melted and topping is hot.
www.vineripenutrition.com