Bruschetta with Blood Orange, Avocado and Arugula

  • Companion Bakers orBeckmann's fresh baguette
  • 2 good sized avocados
  • I bag arugula microgreens from New Natives
  • 3 blood oranges
  • 4 oz. feta cheese fromGarden Variety
  • 1 bulb garlic
  • 3 Tbsp. olive oil
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper to taste

Serves 2-4


  1. On a cutting board, slice off just enough of the top of the garlic bulb to expose the cloves. Place the bulb butt down on an olive oil slathered pie pan and bake at 375 for 40-45 minutes. I recommend doing a bunch of garlic bulbs at once and saving them for various uses. For this recipe you only need one. Take advantage of the oven's heat.
  2. Once garlic is in the oven, cut your baguette into 3/4 inch slices, place on cookie sheet, brush with olive oil and place in oven for the last ten minutes of garlic roasting or until nicely toasted. Use this time to peel and slice blood oranges and wash microgreens. Set aside.
  3. Remove bread and garlic from oven. Extract garlic from cloves and place in a bowl (can squeeze the bulb or scoop out with butter knife). Slice avocados and mash into roasted garlic to form base layer for bruschetta.
  4. Spread mix onto toast. Layer a pinch of microgreens and slice of blood orange on each piece of toast.
  5. Crumble feta cheese over the top and sprinkle with salt and pepper to your liking.
  6. Serve!

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