For the Gluten Free Rustic Bread:

1. Mix all ingredients together, shape the bread and set aside to rise for about two hours.
2. Preheat the oven to 390 F and bake for 45 minutes.

For the Beetroot Bruschetta Toppings:

1. Boil the beetroot in salted water till soft. Cool down and slice with a potato peeler.
2. In a hot pan, sauté the onion in olive oil until golden.
3. Mix the beetroot with grilled onion, garlic, lime juice and balsamico.
4. Grill a couple slices of gluten free bread and top them with the mixture you just made. Decorate with some smoked salmon and pickled ginger “roses”, some micro greens and mango cubes.

For the Avocado Broccoli Bruschetta

1. Boil the broccoli in salted water, drain them, let cool and mix them with the avocado cut in cubes.
2. Add in lemon juice, fish sauce, garlic and ginger. Taste and adjust with salt or olive oil if needed and mix well.
3. Take a boiled egg white, chop it and mix with some extra virgin olive oil; set aside.
4. Place the veggie mixture you just made over two slices of toasted gluten free bruschetta. Top it with a few slices of boiled quail egg, fresh raspberry, mint leaves and fresh coriander leaves. Lastly, sprinkle some chopped egg white mixture on top.