Sunflower Beet Bruschetta Recipe

Pinterest hidden image

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.

Sunflower seed oil tohkin

Sunflower Seed Oil in the Kitchen and its Fantastic Health Benefits

Kitchen Tools Recommended for this Recipe

[amazon box=”B005WXMPMQ,B000JPSI8C,B008BUKO6G,B00009YBA9″ grid=”3″ button=”none” link_icon=”none” price=”none”]

Sunflower Beet Bruschetta

Michael Kahn
This Sunflower Beet Bruschetta recipe is a perfect summer party appetizer. This colorful, healthy take on the classic bruschetta is easy to prepare and uses organic cold-pressed sunflower seed oil.
No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 20 slices
Calories 11 kcal


  • 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.


Grab a bottle of Tohkin Sunflower Seed Oil and let me know how your recipe turned out, or how you are using sunflower seed oil in your own foodie adventures!


Serving: 1gCalories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 15mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 102IUVitamin C: 2mgCalcium: 4mgIron: 1mg
Keyword appetizers, baguette, beet, Bruschetta, mozzarella
Tried this recipe?Let us know how it was – tag @themklibrary on the socials!

Pin This Recipe!

Simple sunflower beet bruschetta recipe

4 thoughts on “Sunflower Beet Bruschetta Recipe”

  1. 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.


Leave a Comment

Rate this Recipe

Share to...