Recipes

Sweet Corn and Tomato Pesto Bruschetta

By Karli Jensen with Peas of Cake

Serves

12

Prep Time

15 min

Ingredients

  • 1 baguette, sliced

  • 3 tablespoons olive oil, divided

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 4 roma tomatoes, diced

  • 2 teaspoons balsamic vinegar

  • 1 tablespoon chopped fresh basil

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 8 ounces pesto spread

Instructions

1. Preheat broiler.

2. Brush bread slices with 1 tablespoon oil and place in single layer on baking sheet. Broil 3 minutes, or until toasted.

3. In mixing bowl, combine corn, tomatoes, remaining oil, vinegar, basil, salt and pepper.

4. Spread thin layer of pesto on baguette slices and top with corn/tomato mixture. Serve immediately.