Sweet Corn and Tomato Pesto Bruschetta


By Karli Jensen with Peas of Cake

Serves 20

1 whole wheat baguette
4 roma tomatoes (diced)
1 tsp olive oil
2 tsp balsamic vinegar
2 tbsp fresh basil (chopped)
salt and pepper to taste
pesto spread

Preheat broiler.

Slice baguette into fairly thick slices. Brush with olive oil and broil until toasted.

Combine Libby’s® Whole Kernel Sweet Corn, the diced tomatoes, olive oil, vinegar, basil and salt/pepper to taste in mixing bowl.

Spread thin layer of pesto on baguette slices and top with Libby’s® Whole Kernel Sweet Corn and tomato mixture. Serve immediately.