Olive Bruschetta

I can eat this alone for dinner! It's that good. The original recipe is at the bottom. I've tweaked this to be more keto friendly, but it's technically dirty keto since the low carb bread recipe I use has vital wheat gluten, and the dressing has a bit of sugar.

Notes:
1. The low carb bread machine recipe can be found here: https://www.youtube.com/watch?v=sFdN4tF_eCQ  She has a mixer version too, but the written recipe on that post just says  flaxseed meal. Make sure you're using golden flaxseed meal, which doesn't get gummy like brown flaxseed meal.

2. You could put this on chaffles, low carb tortillas, lettuce leaves, fill a stalk of celery, etc. I prefer it on a toasted slice of low carb bread. 

3. I use mild Wholly Guacamole brand guacamole for this when avocados are out of season, but prefer it with mashed, lightly salted fresh avocado. That same brand sells a chunky mashed avocado with out the seasonings too. I've also used cream cheese as the spread...it's equally yummy.

4. There are 4 total net carbs for this put together my way: one 1/2" thick slice of Deidre's Kitchen low carb bread, 2 Tbsp Wholly Guacamole, 3 Tbsp of the olive mixture recipe below.

Here's my quick dirty keto version...

Olive Mixture Only: 3 Tbsp = 2 net carbs
1/8 c Garlic Expressions classic vinaigrette (I find it in the produce section)
1/4 c sliced green olives
1/4 c sliced black olives
1/4 c diced celery
1/4 c sliced grape tomatoes
Cover & let sit in the fridge for an hour or so to let the flavors develop. 
Makes about 5 servings of 3 Tbsp each.

To put this together: Toast the bread. I prefer to butter it lightly and toast it under the broiler. Spread 2 Tbsp of avocado on the bread. Top with 3 Tbsp of the olive mixture. Serve.

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This is another great Pampered Chef recipe. Bruschetta is pronounced "brew..sketta". It's great as a side dish when company comes, or an hors d'oeuvre. This is an easy recipe for kids to learn.

Warm Olive Bruschetta
24 slices french bread (1/4" thick)
3 Tbsp olive oil
1/2 cup celery, chopped
1/2 cup black olives, chopped
1/2 cup green olives, chopped
2 garlic cloves, minced
1 Tbsp italian salad dressing
3/4 cup cream cheese, softened, OR mashed ripe avocado
Preheat oven to 375 degrees. Lay bread out on a cookie sheet & brush with olive oil. Bake 10-12 minutes until crisp and lightly browned. Cool. Chop celery, & olives. Add garlic & salad dressing. Mix well. Spread cream cheese on the bread. Top with the olive mixture. Return to oven. Bake 6-8 minutes, or until warm.