Whole30 Classic Tomato and Basil Bruschetta
Elevate your appetizer game with this Whole30 Classic Tomato and Basil Bruschetta, a fresh and wholesome twist on the traditional favorite. Made with juicy, ripe tomatoes, aromatic fresh basil, and garlic marinated in extra virgin olive oil and a touch of balsamic vinegar, this flavor-packed topping is served over oven-roasted eggplant slices instead of the usual bread, making it completely grain-free and gluten-free. Perfect for those following a Whole30 or paleo lifestyle, this recipe boasts just 20 minutes of prep time and is highly nutrient-dense, offering a vibrant blend of textures and flavors. Serve this healthy bruschetta as an appetizer, snack, or light side dish to impress your guests while keeping it clean and nutritious.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Dice the tomatoes into small cubes and place them in a medium-sized bowl.
Chop the fresh basil leaves finely and add them to the tomatoes.
Finely mince the garlic cloves and add them to the bowl with tomatoes and basil.
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.
Set the tomato basil mixture aside to marinate while you prepare the eggplant slices.
Slice the eggplant into 1/2-inch thick rounds. You should get about 12 slices, which will serve as the bruschetta bases.
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.
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.
Remove the eggplant slices from the oven and let them cool for a couple of minutes.
Spoon a generous amount of the tomato and basil mixture onto each eggplant slice.
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
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 32.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
