Slices of grilled eggplant make the perfect base for bruschetta. This low carb and paleo bruschetta recipe is the perfect summer appetizer.
I don’t know about you, but I don’t miss bread that much on my low carb diet. Yes, sometimes I miss the ease of throwing a sandwich together for lunch, and I do have fond memories of crusty Italian bread dipped in olive oil and salt. But it’s not really one of those things I crave any longer. I’ve made my peace with the absence of bread in my life and I appear to happily be thriving without it. There are so many great, healthy bread alternatives and I know my body is thankful I have discovered them. I would never have had the chance if I was still able to eat bread.
I don’t remember when I first tried bruschetta (the bread-based variety), but I know I fell instantly in love. And at the time, it seemed like there was no way you could have bruschetta without bread. Sure, you could eat the topping by itself, but where is the fun in that? Since I love grilled eggplant and I make it all summer long, it was only the next logical step to top it with chopped tomatoes, basil and garlic and call it bruschetta. And you know, I still don’t miss the bread. The eggplant rocked it.
I will be making this ALL summer long, I can guarantee you.