sunflower beet brushetta finished

Sunflower Beet Bruschetta

Course Appetizer
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 slices
Author Michael Kahn


  • 1 foot Sourdough baguette
  • 0.5 cup Tohkin Organic Extra Virgin Sunflower Seed Oil
  • 2 cloves garlic
  • 1 Mozzarella or mozzarella di bufala Container of fresh mozzarella enclosed with brine
  • 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
    sunflower beet brushetta ingredients
  • Slice sourdough baguette into thin 1/4 inch slices.
    Sunflower Beet Bruschetta sliced baguettes
  • 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.
    Sunflower Beet Bruschetta microgreens
  • 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.
    Sunflower Beet Bruschetta beets
  • Using a teaspoon, gently dollop balsamic vinegar on top of the beets. 1 teaspoon should dollop 3 slices.
  • Serve within several hours.
    sunflower beet brushetta finished


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!