Cherry Basil Bruschetta (AIP/Paleo)

Cherry Basil Bruschetta (AIP/Paleo) uses cherries instead of tomatoes for something unique! Top your favorite GF bread, or grilled jicama.

OK, OK, I know what you’re thinking. Wendi has gone cuh-razy. Who puts cherries and basil together? On grilled jicama???

I know. It seems weird. But hang in here with me. Cherries and basil and garlic and olive oil actually taste smashing together!

If you have journeyed long on the Paleo/AIP diet, feel free to use your favorite gluten free bread as a bruschetta base. For those in the elimination phase of AIP, I suggest trying grilled jicama in place of bread. It takes only one minute per side on the grill, and retains its crunch! To pretty it up, I used a fluted cookie cutter here – the same ones I used in my Minty Thins cookies. (Here is the link to the ones I have.)

Now for a fun fact. Did you know that the “B” word here is pronounced broo-SKET-a, not broo-SHET-a? Yep, it’s true. Many people pronounce this with the SH sound, but in Italian, the combination of the letters “sch” sounds like “SK.” (Who knew that my former life as a professional opera singer would help me in my food blogging life? 🤷🏼‍♀️ ) Dazzle your Italian-speaking friends by pronouncing this word correctly, and you will have made a friend for life!

Cherries and basil are both plentiful in the summertime. Here are some other recipes for you to try that use them:

Other recipes using cherries or basil

• Pesto Sauce
• Creamy Basil Chicken Pasta
• Grilled Peaches with Basil Aioli
• Mediterranean Chicken Zoodles
• Black Forest Cake
• Spinach Cherry Summer Salad
• Carob & Cherry Ice Cream

If I haven’t said so recently, I am so glad you are here. I appreciate you taking time out of your busy life to cook with me. Thank you!

As always, I am wishing you great love and deep healing!

💗,

Wendi

Cherry Basil Bruschetta (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com

Course: Appetizers, Sides

Servings

4

servings

Prep time

40

minutes

Cooking time

2

minutes

Cherry Basil Bruschetta (AIP/Paleo) uses cherries instead of tomatoes for something unique! Top your favorite GF bread, or grilled jicama.

Ingredients

• 2 cups pitted, chopped cherries*

• 1/4 cup chopped fresh basil

• 3 cloves garlic, minced (about 2 tablespoons)

• 2 TBSP extra virgin olive oil + more for brushing

• 1 tsp balsamic vinegar

• 1/2 tsp sea salt + more for sprinkling

• 1 jicama

Directions

• In a medium-sized bowl, combine cherries, basil, garlic, olive oil, vinegar, and salt. Set aside to let the flavors meld.
• Peel jicama, and slice into 1/4-inch slices. If desired, cut shapes out of the slices with a fluted cookie cutter.
• Heat grill to 450 degrees F. Brush jicama slices on both sides with olive oil. Salt them on each side.
• Grill jicama 1 minute per side. Serve the cherry basil mixture on top of grilled jicama slices (or your favorite GF bread).

Notes

• *It is immensely helpful to have a cherry pitter for recipes using fresh cherries! Who wants to be slicing cherries and digging out the pits? It would take forever…

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