Protein Bruschetta

Protein Bruschetta

Protein Bruschetta


  • 6 slices of EMGF Protein Bread
  • 1/3 cup fresh basil (chop)
  • ¼ cup fresh parsley
  • Balsamic vinegar or glaze if you prefer it a little sweeter 1/8 cup
  • Olive oil  ½ cup
  • Himalayan salt to taste
  • Black pepper to taste
  • 4 roma tomatoes
  • 2 cloves of fresh garlic (mince or finely chop)



  1. Slice 6 slices of EMGF bread in half into triangle shape and set aside. 
  2. Preheat oven to 425°F.  Mix oil and parsley in small bowl. ¼ cup oil and ¼ cup chopped parsley. 
  3. Brush oil mixture lightly on both sides of bread slices. Place in single layer on baking sheet. 
  4. Bake for 
  5. Chop the tomatoes into squares and  place in a mixing bowl. Add the rest of the ingredients:  olive oil, the chopped basil, balsamic vinegar, fresh minced garlic and the fresh parmesan cheese to the mixing bowl and mix. 
  6. Bake the toast triangels for 5 minutes each side.  10 minutes total.
  7. Spoon the tomato mixture on each triangle toast. 
  8. Enjoy!


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