Appetizers are my favorite thing to eat. But afterwards I’m either too full for dinner or i’ve consumed more calories than a McDonald’s Big Mac. I’m on a quest to make aps that don’t make you feel guilty, but don’t involve things like raw celery, either. After making the cauliflower pizza, I decided I definitely wanted to make a miniature version using the same concept. The little circles can be time consuming, but it’s definitely worth it. If you are making the bruschetta bites, don’t put the topping on until right before serving. They will get soggy and the cauliflower crust will be harder to hold.
Bruschetta Bites on Cauliflower Crust
Prep time
Cook time
Total time
Author: Suzanne Bruno
Recipe type: Appetizer
Serves: 22
Ingredients
- ½ large head of cauliflower, roughly chopped (should be about 3 cups)
- 1 egg
- ¼ cup parmesan cheese
- ¼ cup part skim mozzarella cheese
- 1 clove of garlic, minced
- 1 T fresh basil, finely chopped
- ½ tsp salt
- pepper, to taste
- Bruschetta
- 5 plum or Roma tomatoes, seeded and diced
- 1 T fresh basil, chopped
- 3 cloves of garlic, minced
- 1 T extra virgin olive oil (optional)
- Salt and Pepper
Instructions
For the Cauliflower Crust
- Preheat the oven to 450 F. Line a pizza pan or sheet pan with parchment paper (the parchment is crucial)
- In the bowl of a food processor, add the chopped cauliflower and process until no large chunks remain. It should look like couscous.
- Pour into a bowl and microwave for 8 minutes. It is important that you let it cool completely before moving to the next step.
- With a thin dish towel or cheese cloth, squeeze the cooked cauliflower until almost all of the water/liquid has been removed. Be careful not to squeeze too hard, or the towel may rupture (which happened to me)
- Place the rung out cauliflower in a dry bowl and add the remaining ingredients. Mix well.
- Scoop out half tablespoon or teaspoon sized balls.
- Place them about 4 inches apart on a parchment covered cookie sheet. It's easier to make the balls first and then press them into circles after. Once all of the balls have been form, using the back of your measuring spoon, press down on each ball as though you were making thumbprint cookies.Then press them out into flat, even disks with your fingers.
- It may seem like the crust will stick, but if you have the parchment paper it will release after it is fully cooked.
- Bake for 12 minutes or until lightly golden
For the Bruschetta
- Mix all of the ingredients in a small bowl and let sit for about 10 minutes. Spoon about a tablespoon onto each crust. Serve immediately.
How long should the crust bake?
12 minutes. Let me know how they turn out!
how far in advance csn I make the crusts ?
I would use it the day you make it because you don’t want them to get soggy
Can I use manchego or is the mozzarella a must-have?
I don’t really know anything about Manchego but I’m sure that would be fine. It might be a little softer, but otherwise it shouldn’t be an issue. Let me know how it turns out! Sounds delicious.
Can the crusts sit over night before adding the topping? I take them to my sisters house but don’t want the crusts to get soggy on the way.
yes!