Olive garden bruschetta caprese (recipe)
| Olive garden bruschetta caprese (recipe) | |
|---|---|
| Name | Olive garden bruschetta caprese |
| Ingredients | Extra virgin olive oil • Garlic clove • Parmesan cheese • Italian plum tomatoes • Fresh basil • Extra virgin olive oil • Salt |
| Cooktime (in hours) | 0.083333333 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 75.8 |
| Fat | 7.3 |
| Protein | 1.1 |
| Carbohydrate | 2 |
| Fiber | 0.6 |
| Net carbohydrates | 1.4 |
| Sugar | 1.2 |
| Saturated fat | 1.2 |
| Cholesterol (mg) | 1.5 |
| Sodium | 124.9 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Olive garden bruschetta caprese (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid.
- Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use.
- Preheat oven to 400 8F Line a sheet pan or cookie sheet with foil. Dribble 1 tbsp garlic oil over each Boboli shell, sprinkle with cheese and bakefor 4 to 5 minutes, until hot, but not crisped or dried. Cut each Boboli into 6 wedges.
- Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately
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Food tags
Grains, Vegetable,, Beginner Cook, Easy, Inexpensive
Olive garden bruschetta caprese (recipe) details
Time:
Prep Time in Hours and Mins:20M
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Contributors: Prab R. Tumpati, MD
