Bruschetta Cheese Crisps (Low Carb)

Bruschetta is a quick and easy appetizer for holiday parties or anytime you crave a crunchy and delicious snack.

Bruschetta (pronounced “broo-SKEH-tuh” in Italian) has been a favorite appetizer of mine for a long time. In fact, it was one of the first recipes on the blog.

Traditionally, bruschetta is an Italian antipasto (appetizer) that consists of grilled slices of bread rubbed with olive oil and garlic, and then topped with ripe tomatoes, more garlic, and fresh basil.

Since bread is a no-no on a low carb diet, I decided to update the recipe and try substituting tasty, grain free cheese crisps. This is an easy Italian recipe known as frico (pronounced “free-koh”).

And the result was amazing! The crispy frico are a perfect complement to the fresh tomatoes.

This recipe is easy enough to make at home, fancy enough to surprise your family and friends with at a party, and packed with healthy ingredients for a guilt-free snack.

Let’s talk about the ingredients. Here are some tips for choosing the healthiest and tastiest ingredients for your bruschetta crisps.

Tips for choosing ingredients

First, you’ll need freshly grated parmesan for the cheese crisps. I recommend aged cheese that you grate yourself. The pre-grated type contains preservatives meant to keep it from clumping. It doesn’t melt quite as well. 

Next, Italian Roma tomatoes work best in this recipe. They’re a type of plum tomatoes, which are dense, oval shaped, meaty tomatoes.

Look for brightly-colored skin and gently feel the tomato for plumpness. Plum tomatoes are firmer when ripe than most other types of tomatoes.

Now about the garlic. Make sure to only use one garlic clove. Garlic belongs to a vegetable family called the Allium vegetables. Like onions and leeks, when garlic is cut, it releases a natural defense compound called allicin.

While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems. [read more here] But it also makes the garlic’s flavor pungent. The more you cut your garlic, the more the allicin enzyme gets released, creating a stronger, more pungent flavor.

When I made the cooking video for this recipe, I used two large garlic cloves. Whoa, the garlic was way too strong. Minced garlic has a more intense flavor than chopped. So taste your mixture before adding any more than one small clove.

Next, you’ll also need to get the freshest basil, an herb with an aromatic scent and a sweet, peppery flavor. Basil comes from a Greek word that means king, and basil is definitely an important ingredient in this mixture. It ties all the flavors together.

Finally, we’re going to toss your tomato topping with extra-virgin olive oil. I think extra-virgin olive oil (EVOO) has a superior taste to other oils. It might be one of the healthiest fats on the earth. Choose a certified extra-virgin olive oil in a dark colored bottle.

If you’re in the grocery store, try California Olive Ranch. Most stores carry it, it’s COOC certified, and reasonably priced.

Using fresh, fresh, fresh ingredients is what makes this recipe so especially yummy.

Ready to make it? Let’s go.

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

Meanwhile, slice your tomatoes open, discard the seeds, and chop up the pulp into small pieces. Scoop them into a serving bowl.

Add your minced garlic to the tomatoes in the bowl. Taste your mixture before adding any more than one small clove. Minced garlic has a strong flavor.

Next, we’ll use a special cut called a “chiffonade” to make thin strips of basil.

HOW DO YOU DO A CHIFFONADE CUT ON BASIL?

Chiffonade the basil by simply rolling up some basil leaves and slicing the roll with a sharp knife to make thin ribbons of basil.

Add your basil ribbons to the tomato mixture.

Gently toss with a touch of olive oil. And that’s it!

Serve your bowl of tomato mixture with a spoon alongside your parmesan crisps allowing your guests to top their own crisps. 

Pro tips and recipe notes

• You can add salt and pepper if you like. Parmesan cheese is a bit salty though so taste the mixture on a cheese crisp first and then go ahead and add salt and pepper to taste.
• Since each pan fits about 6 crackers, you may want to make two pans at time. 
• Whenever I make this, my family clamors to eat it right away, but actually the tomato mixture would be even better if covered and left to marinate for thirty minutes to an hour.
• Some folks like to drizzle some balsamic vinegar on top. Yum.
• Replacing grilled Italian bread bruschetta with these parmesan crisps is perfect. I don’t miss the bread at all for the classic tomato topping.

These crisps would also be great topped with taco meat or guacamole, chunky Mediterranean salsa, easy roasted tomato salsa, game day chili dip, or any time you want a cracker for dipping.

Be sure to let me know in the comments how you end up pairing yours! I’m always looking for more tasty ideas.

• I love the taste of garlic powder seasoned crisps with this tomato mixture. You could also make the crisps plain or use alternative seasonings like rosemary or oregano or paprika. It’s up to you.
• Any leftover tomato topping will keep in an airtight container for up to two days.
• The parmesan crisps will keep for a few days in an airtight container in the fridge, but they may lose their crispiness.

I haven’t tried freezing them, but you may want to separate them with parchment paper before placing them in an airtight container in the freezer. 

I can’t wait for you to try these crispy cheese crackers. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More fun appetizers

Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!

Baked Zucchini Sticks: A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

Irish Nachos: These are a fun twist on traditional nachos and one of the most popular recipes on my blog. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.

10 Minute Cucumber Bites – Crisp cucumber bites with three delicious cream cheese spreads make a refreshing appetizer. They’re an easy yet indulgent keto low carb treat.

Bacon and sausage stuffed mushrooms: These are a classic hors d’oeuvres recipe. They’re so good.

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Bruschetta Cheese Crisps (Low Carb)

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Bruschetta is a quick and easy appetizer for holiday parties or anytime you crave a crunchy and delicious snack.

Course Appetizer

Cuisine American

Keyword cheese crisps, easy bruschetta, Italian bruschetta recipe, keto cheese crackers

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 13 minutes minutes

Servings 12 crisps

Calories 75kcal

Author Barbara Bianchi

Ingredients

• 8 ounces parmesan cheese grated
• 1/4 teaspoon garlic powder
• 3 Roma tomatoes slice open, remove seeds and finely chop the pulp
• 1 teaspoon minced fresh garlic
• 6 basil leaves chiffonade cut ribbons
• 2 1/2 teaspoons extra-virgin olive oil

Instructions

• Preheat oven to 400 ℉
• Line a baking sheet with parchment paper.
• Spoon 1 1/2 tablespoons of cheese for each crisp onto a baking sheet lined with parchment paper. Flatten each with the back of your spoon to make each circle about 2-3 inches wide. Leave about two inches between each spoonful.

  Season each round with a pinch of garlic powder.

  Bake for about 5 minutes until the edges are browned.
• Meanwhile, gently toss chopped tomatoes, minced garlic, basil, and extra-virgin olive oil in a serving bowl.
• Serve your bowl of tomato mixture with a spoon alongside your parmesan crisps allowing your guests to top their own crisps. 

Notes

• You can add salt and pepper to the tomato mixture if you like. Parmesan cheese is a bit salty though so taste the mixture on a cheese crisp first and then go ahead and add salt and pepper to taste.
• Since each pan fits about 6 crackers, you may want to make two pans at time.
• Whenever I make this, my family clamors to eat it right away, but actually the tomato mixture would be even better if covered and left to marinate for thirty minutes to an hour.
• Some folks like to drizzle some balsamic vinegar on top. Yum.
• Replacing grilled Italian bread bruschetta with these parmesan crisps is perfect. I don't miss the bread at all for the classic tomato topping.

These crisps would also be great plain or topped with taco meat or guacamole, chunky Mediterranean salsa, easy roasted tomato salsa, game day chili dip, or any time you want a cracker for dipping.

Be sure to let me know in the comments how you end up pairing yours! I'm always looking for more tasty ideas.

• I love the taste of garlic powder seasoned crisps with this tomato mixture. You could also make the crisps plain or use alternative seasonings like rosemary or oregano or paprika. It's up to you.
• Any leftover tomato topping will keep in an airtight container in the fridge for up to two days.
• The parmesan crisps will keep for a few days in an airtight container in the fridge, but they may lose their crispiness.

I haven't tried freezing them, but you may want to separate them with parchment paper before placing them in an airtight container in the freezer. 

Nutrition

Calories: 75kcal | Carbohydrates: 2g

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