Bruschetta Bites on Italian Spinach Keto Crusts

Pamela Zink
 
Stop everything and listen! With a knife or cookie cutter and an order of kbosh crusts, all your keto appetizer dreams just came true! These Bruschetta Bites are covered in melty mozz and garnished with a bright & acidic blend of red and yellow tomato. Drizzle with balsamic dressing, top with freshly chopped basil, and you’re ready for snacking. Enjoy!
  1. Cut your crusts into bite-sized pieces.
  2. Cook frozen or thawed crust in a nonstick pan on medium heat until browned and crisp on both sides. You could also bake for 15-20 minutes, flipping your crust halfway.
  3. Carefully remove crust and move to baking sheet
  4. Drizzle olive oil and sprinkle oregano onto your crusts as your base.
  5. Add mozzarella and bake at 425 until your cheese is melted then remove from oven.
  6. Add tomatoes, drizzle with balsamic dressing, and top with fresh basil.
  7. Enjoy!

*Cooking times may vary so watch carefully

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