Romaine Brushetta

Romaine Brushetta

15 minutes, 10 servings, 35 calories per serving, gluten-free, vegan.


  • 10 romaine lettuce leaves, (smaller and firmer)
  • 1 tablespoons olive oil
  • Sea salt and garlic powder
  • 2 ripe tomatoes
  • 1 tablespoons fresh dill or 1 teaspoon of dried dill
  • 1 garlic clove
  • 1 cup fresh romaine lettuce, chopped in tiny pieces
  • 1 tablespoons cold press virgin olive oil
  • 1 tablespoon raw coconut vinegar or other type of vinegar
  • Sea salt and pepper


  1. Heat up the oven to 350F.
  2. Lay the romaine leaves flat on a cookie sheet and brush them with olive oil. Add some sea salt and garlic powder on top and bake in the oven for 15 minutes.
  3. The goal is to have them grill a bit so when they cools down, they will get crunchy. Keep an eye on them during the cooking time, to avoid them from burning.
  4. Dices in the tomato in small cubes. Toss the romaine and garlic in a bowl. Pour the olive oil and vinegar into the bowl along with the spices.
  5. Once your leaves are cooked and have cooled down, they should be firmer. Add a large tablespoon of the bruschetta filling on each leaf.
  6. Serve right away.