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.
Jump to RecipeFTC 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.
Sunflower Seed Oil in the Kitchen and its Fantastic Health Benefits
Table of Contents
Kitchen Tools Recommended for this Recipe
Sunflower Beet Bruschetta
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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 2021-07-20 / Affiliate links / Images from Amazon Product Advertising API
I love the beauty and simplicity of this lovely Sunflower-Beet Bruschetta recipe. Perfect for warm summer evenings out on the porch with a glass of wine or Southern iced tea.
This Sunflower Beet Bruschetta recipe makes my mouth water, thanks for posting it and beautiful pictures!