Bruschetta with mushroom caviar

Slice the keto bread or almond toasts (6–8 slices). Drizzle the slices with olive oil (1–2 tbsp). Bake at 180 °C for 7–8 minutes until lightly golden. Let the toasts cool.

Whip the cream with 33% fat (80 g) until soft peaks form.

Add the cream cheese (150 g), wasabi (1 tsp), and salt to taste. Whip until a smooth creamy texture is achieved.

Spread the cheese cream on the toasts. Top with mushroom caviar (200 g) in an even layer. Garnish with microgreens (to taste).

For a heartier option, add a poached quail egg or slices of baked chicken breast on top.