Cherry Basil Bruschetta

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Once upon a time, we lived in the country. During that magical time, we had a ginormous garden. In the first year, we had 17 tomato plants of several varieties. There is nothing like fresh tomatoes in summer – until you discover that nightshades puff you up like puffer fish. Ahem.

One of the tomato dishes I loved in summer was bruschetta (broo-SKET-ta, not broo-SHET-ta). I wanted to make an AIP-friendly version of it, so I got really crazy with it and replaced the tomatoes with cherries. But what to do with the grilled bread part? I thought about using different vegetables, but I was afraid they would get all mushy when grilled. That’s when I remembered jicama. It can be grilled, and still retain its crunch!

You will notice that the prep time seems…er…high. That’s because it takes a while to pit and cut all those cherries. Your work will take less time with a cherry pitter. If you intend to make this recipe, please get one. I don’t want you to curse me halfway through your cook time!

Whether you serve it as an appetizer or a side dish, I hope you enjoy this unusual twist on the classic.

Cherry Basil Bruschetta
Prep time
Cook time
Total time
This unique version of bruschetta uses cherries as a substitute for tomatoes, and instead of grilled bread, jicama!
Serves: 4
  • 2 cups pitted, chopped cherries
  • ¼ cup chopped fresh basil
  • 3 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons olive oil + more for brushing
  • ½ teaspoon sea salt + more for sprinkling
  • 1 teaspoon balsamic vinegar
  • 1 jicama
  1. In a medium-sized bowl, combine cherries, basil, garlic, olive oil, salt and vinegar. Set aside to let the flavors meld.
  2. Cut jicama into ¼-inch slices. Cut slices into shapes with a cookie cutter.
  3. Heat grill to 450 degrees F. Brush each jicama slice on both sides with olive oil, and salt on each side as well.
  4. Grill jicama 1 minute per side. Serve grilled jicama slices with cherry mixture spooned on top.

About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.


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