Corn & Tomato Bruschetta
One of my all time favorites during Summer when both the corn and the tomatoes are perfectly in season. The quickly cooked corn provides great texture and sweetness to balance the acid in the tomatoes. Dressed with a bit of balsamic & olive oil, it's a perfect "salad", that's even more perfect served on some toasted baguette
Recipe Overviews of Keys to Success
- Most important is to use good, fresh corn & tomatos
- Almost as important, is to use a good, fresh baguette - lousy bread will make it all bad
- Add a bit of oil, vinegar, salt and pepper at time, tasting until you get everything just the way you like it.
Ingredients
- Fresh roma tomatoes
- Fresh Corn on the cob
- Fresh basil
- Olive oil
- Balsamic Vinegar
- Fresh French bread - a baguette
How to Make Corn & Tomato Bruschetta
- Remove the husks from the corn and slice off the kernnels
- Heat a non-stick pan on the stove until very hot
- Add olive oil to coat, and the corn
- Cook from about 1 - 2 minutes, until corn is just barely cooked through
- Remove to a bowl to cool
- Pre-heat you oven to 400 degrees
- Slice the baguette into 1/2 inch slices and drizzle each slice with olive oil
- Put the slices on a foil lined baking sheet and put into the hot oven for ~5-7 minutes until toasted, but not browned
- Core and dice the tomatoes
- Add the tomatoes to the corn
- Finely mince about 2 tablespoons of fresh basil; add to the tomato and corn
- Drizzle the tomato & corn with about 1 tablespoon each of good olive oil and balsamic
- Season with salt and pepper
- Taste, and adjust the oil and vinegar as needed
- Serve with the toasted baguette, spooning heaping piles on as eat.
Enjoy!
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