Breadless Bruschetta Recipe

5 from 3 votes

Bruschetta without Bread is the ultimate summer appetizer! It's naturally gluten-free and low carb, and can be made paleo, whole30, or vegan.

Prep Time10

Cook Time40

Total Time50

Course: Appetizers

Cuisine: Italian

Keyword: bruschetta without bread, easy, healthy, keto, low carb, paleo, party food, vegan, whole30

Servings: people

Calories: 131kcal

Author: Bethany Galloway

Ingredients

“Bread”

16 whole portobello mushrooms stalks removed OR 2 Eggplants, or 2 potatoes, or 2 sweet potatoes, or a mixture of each, sliced about 1/2 inch or 1 cm thick (see note 1)
2 tablespoons olive oil
1 tablespoons balsamic vinegar
1/2 teaspoon sea salt to taste
1/2 teaspoon ground black pepper to taste

Bruschetta topping:

250 g cherry tomatoes halved or quartered (about 15-20)
1 medium avocado diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 garlic cloves
8 leaves fresh basil
2 tablespoons Parmesan Cheese grated
1/2 teaspoon sea salt to taste
1/2 teaspoon ground black pepper to taste
Extra fresh basil to garnish

Instructions

Preheat oven to 200°C/390°F and slice the vegetables if using. DO NOT slice the mushrooms.
16 whole portobello mushrooms
In a large mixing bowl, add olive oil, balsamic vinegar, sea salt, and ground black pepper to sliced eggplant, potatoes, sweet potatoes, and/or whole mushrooms.
2 tablespoons olive oil, 1 tablespoons balsamic vinegar, 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper
Mix to coat evenly and spread in one layer on a baking sheet, along with the garlic cloves.
2 garlic cloves
Bake for 40-50 minutes, removing the garlic and mushrooms after 25 minutes. If cooking potatoes and eggplant, flip them when you remove the garlic and mushroom.
Mix sliced cherry tomatoes, avocado, olive oil, balsamic vinegar, basil, parmesan, salt, and pepper.
250 g cherry tomatoes, 1 medium avocado, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 8 leaves fresh basil, 2 tablespoons Parmesan Cheese, 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper
When garlic is out of the oven, mince it, and mix it into the bruschetta topping.
When vegetable slices and mushrooms are finished cooking, top with bruschetta and serve.
Add fresh basil to garnish if desired.
Extra fresh basil

Notes

Vegetables: I used one of each vegetable mentioned, plus 2 portobello mushrooms, but really only needed 2 vegetables in total. Use mushrooms for keto or eggplant for a low-carb option. See post for more ideas.
Vegan: Substitute the grated parmesan for a vegan alternative, like this Violife Prosociano Wedge.
Paleo/Whole30: Skip the cheese.

Storage instructions

Store any leftover bruschetta in the fridge for up to 3 days. You can eat it cold or reheat the slices/mushrooms in the oven for a few minutes. I don't recommend using the microwave as the vegetables turn mushy.

This nutritional information was calculated based on cooking with portobello mushrooms.

Nutrition