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The first installment in my Valentine's day menu is finally here! This Bruschetta gives you all the loving vibes with it's beautiful color pallet and depth of flavor. While traditional Bruschetta recipes are made on a crostini or baguette I decided to make this on my favorite bread, sourdough. It gives it an extra tangy flavor and has the perfect crunch. The traditional recipe also has you rub garlic on the bread before baking but I figured, why stop there? So I added a roasted garlic cashew cream to the base of the toast for a creamy aioli-esc flavor. I wanted to combine the beets and tomatoes for color, extra flavor, and since you will also need them for my Valentine's Dinner Recipe! No food waste here :) With all of that being said I hope you enjoy this non-traditional, Valentine's day inspired Beet Bruschetta!



Serves 2-3


6-8 slices of sourdough, 1 in x 1/2 in x 4-6 in

4 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

handful of basil, cut into ribbons

2 medium heirloom tomatoes, diced

1/4 cup steamed beets, diced

For the Garlic Cream:

1/2 cup cashews, soaked for 30 minutes

1 head of garlic

1 tbsp nutritional yeast

1/2 tsp salt


Preheat oven to 375 F.

Soak cashews in 1/2 cup of water.

Steam beet until easily pierced with a fork. Let cool.

Cut off the top of a head of garlic and loosely wrap the head with foil. Add a tbsp of olive oil over the top and roast for 25 minutes or until golden.

Add beet, diced tomato, salt, pepper, and 2 tbsp of olive oil to a bowl. Mix and let sit.

Once garlic is done, squeeze out cloves and add to cup with cashews (don't strain the cashews) along with the remaining ingredients for the cream and use an immersion blender till well combined. Season with salt to taste.

Brush each side of the sourdough bread sticks with a small amount of olive oil and roast for 10-15 minutes or until golden brown, flip after about 8 minutes. (You can do this towards the end while the garlic is in the oven.

Layer the garlic cream on the sourdough, then top with the tomato beet mix, then the fresh garlic. Add balsamic glaze and hemp hearts if desired.

Enjoy :)


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What is a Registered Dietitian?

A food and nutrition expert who can work in a wide variety of employment settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. RDNs are accredited health professionals that must meet state and government regulations to maintain their credential in addition to completing continuing education. RDNs can practice something called Medical Nutrition Therapy to improve the health of those who suffer from chronic diseases. 

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