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
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.
From recipes using locally sourced ingredients and terroir-centric cooking, craft cocktails, to the latest in tech and home DIY projects, Michael yearns to share his learned and found knowledge of the world.
Last update on 2023-01-28 / Affiliate links / Images from Amazon Product Advertising API