Earthy Delights Recipe

Bruschetta with Pödör Beer Balsamico & Sunflower Seeds

Bruschetta with Pödör Beer Balsamico and Toasted Sunflower Seeds
Here's a very quick & easy version of the classic tomato bruschetta that is enlivened by the bright, tangy flavor of Pödör Beer Balsamico. The bold, spicy flavor of fresh arugula adds an unexpected kick while toasted sunflower seeds contribute their nutty crunch to the mix.

4 oz arugula
4 oz sunflower seeds
1 loaf rustic bread, like ciabatta or french baguette
1 clove garlic
2 lb fresh tomatoes
3 tablespoons avocado oil or other mild-flavored oil
2 tablespoons Pödör beer balsamico
sea salt and fresh black pepper
parmesan cheese to taste



Rinse the arugula and chop coarsely. Cut the tomatoes in half and scoop out the seeds. Chop the tomato halves into chunks about 1/2 inch in diameter. Peel and finely mince the garlic. Place the arugula, tomatoes and garlic into a medium bowl.


Add 3 tablespoons of avocado oil and 2 teaspoons of Pödör beer balsamico. Seasaon to taste with sea salt and freshly ground black pepper. Mix together thoroughly and set aside.


Heat a small pan over a medium flame. Add the sunflower seeds and toast, stirring or tossing constantly, until slightly browned and fragrant, about 5 minutes. Remove the sunflower seeds from the pan and set aside.


Slice the bread into rounds and toast lightly. Spoon some of the tomato-arugula mixture onto each toasted bread round, sprinkling with a few of the sunflower seeds. Top with thin shavings of parmesan cut with a vegetable peeler.