BRUSCHETTA

Following on from my last post… LOW-CARB ALMOND BREAKFAST BUNS

I sliced the left over buns from this morning and put them in the oven at 100C for 20 minutes, or until they were slightly browned and crunchy on the outside and still soft in the middle.

I made my infamous baby plum tomato salad, smothered in a balsamic vinegar, olive oil and basil dressing – The olive oil I use is infused with garlic. I use this in most dishes where I want the taste of garlic without the garlic bits.

Bruschetta is a classic antipasto (appetizer) originating from Italy that consists of grilled bread, topped with ripe tomatoes, fresh basil, garlic, and olive oil.

BRUSCHETTA

Bruschetta is a classic antipasto (appetizer) originating from Italy that consists of grilled bread, topped with ripe tomatoes, fresh basil, garlic, and olive oil

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Recipe by Michelle Cooks Keto

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Course: Appetizers, SnackCuisine: ItalianDifficulty: Easy

Servings

8

servings

Total time

20

minutes

Ingredients

• Buns cut into 8 Slices

• 100 g Baby Plum Tomatoes – Chopped

• Basil Dressing

• 2 tbsp Balsamic Vinegar

• 1/2 tbsp Garlic Infused Olive Oil

• 1/8 tsp Pink Himalayan Salt

• 1/4 tbsp Freshly Chopped Basil

• 5-6 drops Liquid Sweetener (Stevia)

Method

• Slice the bread and toast it in the preheated 100C oven, for 20 minutes or until slightly golden in colour.
• Chop the baby plum tomatoes into small pieces and place in a bowl
• Mix the balsamic vinegar, olive oil, salt and sweetener
• Add the basil, pour over the tomatoes and toss with salad spoons.
• Spoon the tomatoes with basil dressing onto the toasted slices of bread

Notes

• MACROS per slice: ca. 2.2g Carbs

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