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Corn bruschetta

updated

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Ingredients for 4 servings:

  • 3 tomatoes
  • 1 small onion(s)
  • 2 garlic cloves
  • 1 can of corn, 425 ml
  • 2 tsp Italian herbs, frozen
  • 100 g cheese, grated
  • 1 baguette(s), approx. 250 g
  • 2 tbsp olive oil
  • Salt and pepper, colorful

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wash the tomatoes and remove the stems. Peel the onion and finely dice both. Peel and crush the garlic. Drain the corn and mix with the tomatoes, onion, garlic, and herbs. Fold in the cheese and season with salt and pepper. Cut the baguette into thin slices, drizzle with olive oil, and spread the tomato and corn mixture on top. Bake in a preheated oven at 180°C (160°C fan-assisted) for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Corn bruschetta