Adding a Low Carb Bruschetta for your tapa presentation is almost a must have. It is easy and fast to make and most of your guests will enjoy it IF you add the right items for the Low Carb group to spread it on.
Maybe here is a good time to talk a little about Tapas. In Spain where it all started, a tapa can be one item or tapas more than one item. When you sit down to enjoy a tapa it is served with your drink. In fact it started as a free item in bars when you ordered a drink. Today in Spain there are tapa bars. You go out with the intent to enjoy tapas and the drinks are the second item you consider. Tapas are not appetizer, they are the whole meal. You eat until you wish to stop. Almost any item can be a tapa. The idea is to keep it bite sized. There are cold and hot tapas. Of course, on this side of the pond, they are often served as an appetizer before a meal.
As a low carb dinner I would like to suggest that you look at them as tapas. We like to eat different foods and enjoy different tastes. At the same time we do not want to over eat. At our house, it is easier to serve a few tapas than a complete meal. When the weather is in the 90’s which is often the case here in Mexico, an assortment of cold tapas and a little wine make a great meal for a late lunch or dinner.
Bruschetta is usually served on toasted baguette slices. You might want to have some on hand for guests that are not following a low carb lifestyle. I suggest a sourdough baguette for this. However, for us low carb enthusiasts we want something other than a bread. I often include cucumber slices, sliced on an angle to offer a larger surface. Cold chicken breast cut at an angle about a quarter inch thick also works well.
- 7 or 8 ripe plum tomatoes (about 1½ lbs)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Tbsp extra virgin olive oil.
- 1 teaspoon balsamic vinegar.
- 7-8 fresh basil leaves, thinly sliced* or chopped.
- 1 teaspoon Sea salt, more or less to taste.
- ½ teaspoon freshly ground black pepper, more or less to taste
- ¼ cup shredded Parmesan cheese
- In a bowl, mix together the tomatoes, basil, Parmesan cheese, and garlic.
- Add in the balsamic vinegar, olive oil, Sea salt, and freshly ground pepper.
- Chill for an hour or so and it's ready to serve along with items to enjoy it on.
When making Low Carb Bruschetta, I use Roma Italian tomatoes because they have less seeds and are very easy to seed before chopping.
This is best used the same day it is made. If you should have some left after the guests have left, add a few more tomatoes, adjust the seasoning and head for the stove. It will make a great tasting tomato sauce for another meal during the week.
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