Sunflower Beet Bruschetta
Tohkin Organic Extra Virgin Sunflower Seed Oil
Mozzarella or mozzarella di bufala
Container of fresh mozzarella enclosed with brine
Pre-cooked sous-vide package
Medium or large
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!