Brie Bruschetta - Low Carb
I have not only survived the weekend but I thoroughly enjoyed our family weekend culminating with the celebration of my Mother in Law's 90th birthday. It has been a wonderful weekend full of family, friends, cooking, cleaning, juggling sleeping space, meals, meals, and more meals, and at times the noise level had to have exceeded safe decibel levels. But all of this is an affirmation of the many blessings this family is so fortunate to have received. Life is truly good.
Today's recipe is a simple, quick, and yet delicious recipe that is wonderful for lunch or as a low carb appetizer. Again, experiment with different cheeses and toppings for a variety of tastes. Hope you enjoy it!
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| Brie Bruschetta - Low Carb Style |
Ingredients
2 slices of low carb bread
1 roma tomato diced
olive oil
1 clove garlic finely chopped
brie cheese
1 roma tomato diced
fresh basil or basil pesto
1 Tbls. grated Parmesan cheese
Salt and Pepper
Brush each slice of bread with olive oil and spread with chopped garlic. Place in 375 oven for about 3 minutes or until very lightly toasted. Remove from oven and add brie cheese that have been pressed flat. ( For each slice of bread I used 2 slices of brie and flattened with the palm of my hand on a cutting board.) Then put the diced tomato, basil, Parmesan cheese, salt and pepper on top of the cheese. Return to the oven and cook until cheese is bubbly. You may want to broil for about 1 minute. For this recipe I used basil pesto that I had frozen from this summer's herb garden.
Bon Appetito!
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