This Keto Grilled Avocado Bruschetta is the perfect Low Carb and Gluten Free Summer BBQ Recipe for outdoor entertaining and snacking.
This year is undeniably the year of the Keto diet. While I don’t really promote diets for weight loss purposes, I have written extensively about the potential therapeutic merits of the Keto diet (you can read all the research and updates here).
One thing that I personally love about the diet is that it means fat is back. And there’s no denying that fat tastes great. This recipe for keto grilled avocado bruschetta is no exception. I mean, I have no issues with a toasty piece of bread topped with olive oil and fresh tomatoes, but avocado is just as worthy as a vehicle base. No jokes, keto or not, this recipe is delish.
How to Make Keto Grilled Avocado Bruschetta
So I am a huge fan of grilled avocados. I’ve used them in this beautiful keto-approved grilled avocado watermelon salad, and they’re making a comeback in this keto grilled avocado bruschetta. Once you get those gorgeous grill marks, I mix together a simple combination of fresh tomatoes, basil and olive oil, pile it onto my grilled avocado halves and add some melty mozzarella cheese. Finally, the whole thing gets finished off with a drizzle of balsamic glaze (which BTW, is one of my all time favourite ingredients). GUYS, HOW COULD THIS NOT BE AMAZING?!
Since bruschetta is really such a versatile ingredient, you can totally make this keto grilled avocado bruschetta your own. You can easily play with the herbs and cheese or add in your favourite ingredients like nuts, fruit or other veggies. The sky is really the limit when you’ve got such a damn tasty base.
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Now lovelies, tell me- have you tried making this keto grilled avocado bruschetta?
What are some of your favourite bruschetta toppings?
Leave me a comment below with your thoughts!
Keto Grilled Avocado Bruschetta
- Preheat one side of the grill to medium high heat and brush the avocado halves with 1 tablespoon of oil. Grill until you get nice dark grill marks.
- To a bowl, mix together the tomatoes, 3 tbsp of basil, the remaining oil and salt and pepper, to taste.
- Stuff the avocado shells with the tomatoes and add a few pieces of the sliced mozzarella cheese. Place on the side of the grill without direct heat (that is off) and close the lid. Melt the cheese for 1-2 minutes.
- Transfer to a platter, and top with the parmesan cheese, balsamic glaze, and additional basil.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.