Low-Carb Bruschetta

Ingredients

• 2 large kohlrabi
• 2 small garlic cloves
• 7 tbsp olive oil
• a pinch chili flakes
• Salt
• Pepper
• 1 Chabichou du Poitou AOP or other French goat soft cheese
• a handful parsley
• 1 Shallot
• 2 tbsp white balsamic vinegar
• 4 Cherry Tomatoes

Instructions

1. 1.

   Clean, peel and slice the kohlrabi into ½ cm thick rounds. Spread the slices on a baking sheet lined with parchment paper. Peel and finely chop the garlic, then mix with 2 tbsp oil and chili flakes; season with salt and pepper. Brush the seasoned oil onto the kohlrabi slices. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 10–15 minutes until the slices are tender.

2. 2.

   Meanwhile, cube the Chabichou du Poitou. Wash and dry the parsley, then chop it. Peel and finely dice the shallot. Combine the parsley and shallot cubes with vinegar and remaining oil; season with salt and pepper and fold in the cheese cubes.

3. 3.

   Clean, wash, trim the stems from the cherry tomatoes and cut them into small cubes. Remove the kohlrabi slices from the oven, let them cool for 5 minutes, then top each slice with the marinated cheese mixture and tomato cubes. Serve the low‑carb bruschetta immediately.