This Sunflower Beet Bruschetta recipe is a perfect summer party appetizer. This colorful, healthy take on the classic bruschetta is easy and fast to make. The key to a scrumptious bruschetta is to use high quality ingredients, such as organic cold-pressed sunflower seed oil, made by America Tohkin. This finger food is usually one of the first things completely devoured when I bring it to gatherings. People love a delicious light snack.
FTC Disclosure: This recipe is sponsored by America Tohkin, a natural food company that encourages healthy and helpful living. All opinions are my own and not reflective of America Tohkin.
This recipe is set for a serving size of 20 (you can change the servings below and ingredients will automatically adjust), which happens to be the amount of sliced baguettes which fits on a cookie sheet comfortably. Ingredients are layered and sliced in specific sizes to allow for easy eating in either one or two bites without making a mess.
You may also be interested in reading about the many incredible benefits of sunflower oil.
Table of Contents
Kitchen Tools Recommended for this Recipe
[amazon box=”B005WXMPMQ,B000JPSI8C,B008BUKO6G,B00009YBA9″ grid=”3″ button=”none” link_icon=”none” price=”none”]
Sunflower Beet Bruschetta
- 1 foot Baguette Sourdough
- 0.5 cup Sunflower Seed Oil Tohkin Organic Extra Virgin
- 2 cloves Garlic
- 1 Mozzarell Container of fresh mozzarella enclosed with brine, mozzarella di bufala
- 0.25 cup Sunflower microgreens
- 0.75 cup Beets Pre-cooked sous-vide package
- 2 Heirloom Tomatoes Medium or large
- 7 teaspoons Balsamic Vinegar
- Set out ingredients
- Slice sourdough baguette into thin 1/4 inch slices.
- Mix peeled and pressed garlic cloves into bowl of Tohkin Sunflower Seed Oil.
- Using a pastry brush, brush both sides of each sliced baguette and lay on nonstick 12×17″ baking sheet.
- Broil for 4-7 minutes until golden on top or desired crispiness is reached. Remove immediately.
- Place several sunflower microgreens on each baguette slice.
- Add a second layer atop the microgreens with sliced mozzarella.
- Thinly slice tomatoes into pieces slightly smaller than the cheese. Layer on top.
- Cut the beets into thin triangle shaped pieces about two-thirds the size of the sliced tomatoes. Layer on top.
- Using a teaspoon, gently dollop balsamic vinegar on top of the beets. 1 teaspoon should dollop 3 slices.
- Serve within several hours.
- About the Author
- Latest Posts
I strive to paint vivid landscapes with my words, bringing the magic of far-off lands and enchanting aromas to life for my readers. Combine passion for exploration and the art of gastronomy in an unending ode to the senses. When I’m not traversing the globe, I find solace in the earth beneath my fingertips, tending to my garden and working on projects around my verdant oasis. MK Library serves as a beacon, guiding fellow travelers and homebodies alike to embrace sustainability, nurturing both our planet and our souls with purpose. Full Bio.