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Ketogenic Bruschetta


Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 3
1 tsp. baking powder
1 Cup Philadelphia cheese
3 Organic egg
1 and ½ cups black olives
1 caper
24 cherry tomatoes
olive oil
1 clove of garlic

  1. Wash, dry and put the peppers on a baking sheet covered with parchment
  2. Bake at 400° F for one hour, turning over on the other side after 30
  3. Put the roasted peppers in a food bag for 15 minutes.
  4. Clean the peppers removing the skin and seeds.
  5. Put the peppers on a plate and season with olive oil
  6. Wash, dry and halve the cherry tomatoes.
  7. Heat a peel and roast the tomatoes on both sides.
  8. Toss the slices of Pan Bruschetta so that they are crunchy on the outside.
  9. Rub the clove of garlic on the slices of bread.
  10. Put the pitted olives in the bowl of a blender and mash them.
  11. Coat the slices with olive puree, then cover with peppers cut in
    fillets, add the tomatoes, some capers, sprinkle with oregano and drizzle
    with a little olive oil
    Calories: 410
    Fat: 35g
    Carbs: 7.5 g
    Protein 16g
    Sugar: 1g
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