Tomato & Corn Bruschetta - NoRecipeRequired.com

bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber while baguette is often less expensive.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

Preheat the oven to 300°F.

Slice the baguette on the bias.

Drizzle olive oil over the sliced baguette and rub it in.

Place the bread slices on a baking rack.

Bake the bread for about 10-15 minutes until crunchy but not hard.

Cut the corn off the cob and place it on a tea towel to prevent splashing.

Heat a non-stick pan on high and add 0.5 to 1 tablespoon of olive oil.

Add the corn kernels to the hot pan and sprinkle with a little salt.

Cook the corn for about 1.5 minutes until it pops slightly, then remove from heat and let cool for 5 minutes.

Cut the tops and bottoms off the tomatoes, then remove the seeds and juice.

Dice the tomatoes into small pieces.

Combine the cooled corn and diced tomatoes in a bowl.

Roll the basil leaves together and chop finely, then add to the bowl.

Add 1.5 to 2 tablespoons of olive oil, a splash of balsamic vinegar, salt, and black pepper to the mixture.

Stir everything together and taste for seasoning.

Remove the toasted bread from the oven and plate the mixture on top of the bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary