Low Carb Bruschetta

Low Carb Bruschetta

5 from 2 reviews

This low carb bruschetta recipe uses Joseph’s Lavash Bread to keep the carb count down to 4g net carbs.



pita chips:

tomato topping:


1.  Preheat the oven to 425 degrees F and cover a cookie sheet with parchment paper.

2.  Brush olive oil on both sides of a slice of Lavash Bread.

3.  Cut the slice of Lavash Bread in half and then into quarters.  Cut the quarters into 3 rectangular slices that are each 1 3/4″ x 4″ .

4.  Bake for 4-5 until browned.  Watch it closely because it will burn very easily.

5.  Chop the tomatoes into small pieces and slice the basil into a chiffonade.  Mince the garlic.

6.  Heat the remaining olive oil in a small frying pan over medium-low heat.  Add the garlic and cook until golden, about 1 minute.  Do not let it brown too much.

7.  Mix together the garlic oil, tomatoes, basil, and balsamic vinegar.  Salt and pepper to taste.

8.  Add a spoonful of the tomato mixture to each slice of toasted Lavash Bread.


Keywords: Low Carb Bruschetta, Low Carb Pita Chips