Low FODMAP Cheese Recipe: Baked Goat Cheese With Greens

This low FODMAP cheese & greens recipe, brought to us originally by Alice Waters of Chez Panisse, is now a classic. And in true Alice form, it is easy and delectable. Rounds of goat cheese are seasoned and coated with breadcrumbs, which in our case are low FODMAP and gluten-free, and baked until crispy. The melting cheese, still in its round shape, is just barely held together by the breadcrumbs and served with a lightly dressed low FODMAP salad. If you didn't believe cheese and IBS could ever mix, think again!

You do need to freeze the goat cheese for 1 hour before baking, so plan accordingly.

Shape the goat cheese into eight, 1-inch (2.5 cm) thick discs and place on plate (such as a pie plate) that you will be able to fit in the freezer. Whisk the oil and seasoning together in a small bowl, then use a pastry brush to coat all surfaces of the goat cheese discs. Place panko in a clean dish and one by one, roll your Low FODMAP cheese discs in the panko, coating completely. Use your fingers to firmly press the panko onto all surfaces. You cannot really coat these too thickly. Any leftover panko can be re-used for another recipe. Freeze for 1 hour.

Meanwhile, preheat oven to 400°F/200C. Remove cheese from freezer, arrange on a baking sheet and bake for about 10 minutes, very carefully turning over halfway through (see Tips). They should be light golden brown. .

Meanwhile, place your low FODMAP vegetables in a bowl and dress lightly with salad dressing. Divide the low FODMAP salad among 4 plates, then add 1 goat cheese disc to each plate. Serve immediately.

Tips: On occasion, if the goat cheese discs appear to be very fragile, I do not flip them over halfway through baking and they have come out just fine.