Low carb bruschetta is a perfect addition to your next dinner party or barbecue. Bruschetta is a delicious appetizer or party snack, but made the traditional way, it packs a ton of carbs. My version is low carb bruschetta because the tomato mixture sits atop super easy to make parmesan crisps instead of bread or toast. Let’s get started!
Ingredients in Low Carb Bruschetta
1/2 cup parmesean cheese, grated
1-1/2 cups San Marzano tomatoes
2 cloves garlic, finely diced
6-8 basil leaves, finely chopped
1 tbsp olive oil
Directions to make Low Carb Bruschetta
Preheat oven to 350 degress. Place a sheet of parchment paper on top of a baking sheet. Drop teaspoonfuls of parmesan cheese and pat with the bottom of the spoon until they form circles about 1/4-1/8″ thick.
Pop in the oven for 5-6 minutes until golden. Don’t let them get too brown. Let cool once they are done. For alternative versions, mix in oregano or thyme or any other spices with your parmesan to switch up the flavor of your crisps!
Dice garlic. Wash your basil leaves, dry, and chop into small pieces. Chop tomatoes into very small pieces. I like San Marzano tomatoes but you can use whatever you like. I usually cut them in quarters lengthwise, then dice those strips. My favorite technique!
Arrange your parm crisps on a plate and serve alongside the bowl. I don’t like to put the tomato mixture on too soon, or it makes the crisps soggy (which is always what bothers me about regular bruschetta too!)
This makes 2 servings of 3 crisps each. If you need more, double or triple (or quadruple!) the recipe. It’s a real crowd pleaser! And at only approximately 4 net carbs per serving, it’s a great low carb app. Enjoy!