We’re putting a new twist on an old classic with our Hemp Infused Beet Bruschetta. This fan favorite can be found at dinner parties around North America and tonight, we are spicing it up with Mettrum Originals Cold-Pressed Hemp Oil, balsamic vinegar and beets!
This savoury bruschetta can be thrown together in just minutes. The quick prep time and luscious flavor make it perfect for whipping together when unexpected guests arrive, as an appetizer at a dinner party, or as a fun crispy lunch.
Not a fan of feta? Try adding a layer of goat cheese to the pumpernickel before you add on your hemp infused beets, then top it off with Mettrum Originals Raw Shelled Hemp Seeds.
3 large beets
1 pumpernickel baguette, sliced at a diagonal
1½ tbsp. Mettrum Originals Cold-Pressed Hemp Oil
1 tbsp. balsamic vinegar
Pinch of sea salt
¼ tsp. cracked pepper
2 tbsp. feta, crumbled.
Fresh parsley (Optional)
Slice beets to desired consistency
In a small bowl, mix hemp oil, balsamic vinegar, sea salt and pepper
Add beets to the bowl, stir until beets are coated with the balsamic sauce.
Place desired about of beet topping to each pumpernickel slice
Top with feta and parsley