Whole30 Classic Tomato and Basil Bruschetta
Elevate your appetizer game with this Whole30 Classic Tomato and Basil Bruschetta, a mouthwatering twist on the Italian favorite that swaps bread for roasted eggplant slices. This gluten-free, dairy-free, and paleo-friendly recipe combines juicy, ripe tomatoes, fragrant fresh basil, and a hint of garlic, all tossed in a luscious blend of extra virgin olive oil and balsamic vinegar. The tender, golden-brown eggplant rounds serve as the perfect base, delivering a satisfying, wholesome bite without the grains. Ready in just 40 minutes, this easy and healthy bruschetta makes for a stunning party starter or a flavorful side dish that celebrates the essence of fresh, simple ingredients. Whether you're hosting or indulging solo, this vibrant dish is certain to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces ripe tomatoes
- 20 leaves fresh basil leaves
- 2 cloves garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 medium eggplant
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Dice the tomatoes into small cubes and place them in a medium-sized bowl.
Step 3
Chop the fresh basil leaves finely and add them to the tomatoes.
Step 4
Finely mince the garlic cloves and add them to the bowl with tomatoes and basil.
Step 5
Pour the extra virgin olive oil and balsamic vinegar over the tomato mixture. Add salt and black pepper to taste. Stir well to combine all ingredients.
Step 6
Set the tomato basil mixture aside to marinate while you prepare the eggplant slices.
Step 7
Slice the eggplant into 1/2-inch thick rounds. You should get about 12 slices, which will serve as the bruschetta bases.
Step 8
Lay the eggplant slices out on a baking sheet. Brush each side of the slices lightly with olive oil and sprinkle with a little salt and pepper.
Step 9
Bake the eggplant slices in the preheated oven for about 15-20 minutes, flipping halfway through. The slices should be golden brown and cooked through.
Step 10
Remove the eggplant slices from the oven and let them cool for a couple of minutes.
Step 11
Spoon a generous amount of the tomato and basil mixture onto each eggplant slice.
Step 12
Serve immediately as a delicious appetizer or a side dish, enjoying the freshness of the tomatoes and basil with the hearty texture of eggplant.
Nutrition Facts
| Serving size | (1031.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 602.1 |
| Total Fat 44.0g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1791.8mg | 0% |
| Total Carbohydrate 53.9g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 32.5g | |
| Protein 10.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 133.0mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 2407.2mg | 0% |
Source of Calories