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Roasted Corn and Tomato Bruschetta
Author:
Jamielyn Nye
One of our favorite summer time treats is bruschetta. Bruschetta is an antipasto from Italy. It is typically grilled bread that has been rubbed with olive oil and garlic and then topped with some combination of tomatoes and other vegetables.
Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
12
Ingredients
6-8
roma tomatoes
chopped
2
ears of corn
roasted and cut off the cob
2
cloves
garlic
minced
2
teaspoons
balsamic vinegar
1
tablespoon
olive oil
6-8
fresh basil leaves
chopped
salt and pepper to taste
1
baguette
olive oil and clove of garlic for toast
Instructions
Slice bread into 3/8″ thick slices, brush on a thin layer of olive oil and then toast under broiler
While bread is still warm, rub with a peeled clove of garlic.
Roast corn on grill and remove kernals from cob.
Chop tomatoes finely.
Add garlic, olive oil, balsamic vinegar in a bowl and mix.
Chop the basil thinly, add to tomato mixture and add salt and pepper to taste.
Spoon tomato mixture onto bread toasts – enjoy! Yum!!!
Nutrition
Calories:
86
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Fat:
2
g
|
Sodium:
131
mg
|
Potassium:
136
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
295
IU
|
Vitamin C:
5.4
mg
|
Calcium:
20
mg
|
Iron:
0.8
mg