Sweet Corn and Tomato Pesto Bruschetta
By Karli Jensen with Peas of Cake
Preheat the broiler.
Slice the baguette into fairly thick slices. Brush with olive oil and broil until toasted.
In a mixing bowl, combine the corn, the diced tomatoes, olive oil, vinegar, basil and salt/pepper to taste.
Spread a thin layer of pesto on the bread and top with the corn and tomato mixture. Serve immediately.