Beet Bruschetta topped w/ Marble Cheddar & Dill

A twist on classic bruschetta, this flavour combination is delightful and tasty. A great way to incorporate more beets in your diet; also this recipe adds some red peppers for a chock full of antioxidants. It is recommended to top the bruschetta with marble and dill to compliment the flavours. Top this tasty combination on a herb foccacia loaf.

  • 1 Beet chopped

  • 1 Red Pepper chopped

  • 1 Onion chopped

  • 2 cloves of diced garlic

  • 2 tbsp of Dill

  • Marble Cheddar

  • 4 tbsp of Olive Oil

  • 1 loaf of Herb Foccocia Bread

Turn the oven on to 350 degrees. Cut the foccacia loaf in half and put some olive oil over the foccacia loaf. Put the foccacia loaf in the oven for 8-10 minutes until warmed up and lightly toasted. Take the chopped beet and chopped onion and sauté with 2 tbsp of olive oil. Add the 2 cloves of diced garlic and chopped red pepper continue to sauté lightly until the onions are browned.

Take the foccacia loaf out of the oven and place on a serving tray. Top with beet, pepper, onion and diced garlic mixture. Take the marble cheddar and finely grate the marble cheddar over the bruschetta add the chopped dill for garnish. Presto and enjoy!


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