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Tomato Corn Bruschetta Recipe

Ingredients:

  • 1 French bread- cut into 1/2 inch thick slices (about 12 slices)
  • 2 tsp garlic paste
  • 1 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 cups tomatoes- deseeded and finely diced
  • 1/2 cup sweet corn- boiled
  • 1/2 tsp coarsely crushed black peppercorns
  • 1 tsp oregano
  • Salt to taste
  • Red chilli flakes to taste
  • 1 tbsp olive oil
Tomato Corn BruschettaMethod:



In a bowl, mix the garlic paste, salt, pepper, butter, and olive oil.

On a piece of French bread, apply a thin layer of the paste. A griddle (tava) on the heat and lightly toast the slices. Set aside.

Now topping, heat the olive oil in a pan and add the tomatoes. Stir fry for a few seconds.

Sweet corn, oregano, salt, red pepper flakes and add the crushed peppercorns. 2 minutes to saute.

2 teaspoons toasted Spread the topping on a slice of bread. For 10 minutes Preheat oven at 180 C.

Bake in preheated oven 180 degrees C for 5 minutes or until crisp the bread slices. Serve hot corn tomato bruschetta.

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