Wednesday 21 January 2015

Corn and Tomato Bruschetta

Corn and Tomato Bruschetta

This one is a sophisticated version of corn and tomato mixture cooked with herbs and spices and served on grilled toast. It can be served as breakfast, brunch , evening tea snacks or as a party starter.......

Preparation Time : 15 Min

Cooking Time : 10 min

Ingredients :

  • 1 Garlic bread loaf or any bread of your choice 
  • 2 Tablespoon Butter (I like garlic flavor so used Amul garlic and herb butter )
  • 4 Tomatoes blanched and remove the skin
  • 1/2 Cup sweet corn blanched
  • 1/2 Bell pepper (red yellow or green capsicum)
  • 1 Teaspoon mixed herbs ( Italian seasoning)
  • Crushed black pepper according to your taste
  • Salt according to taste
  • 4 - 5 Black olives chopped
  • 1 Tablespoon of chopped jalapeno
  • 1 Tablespoon chopped coriander leaves
  • 1 Tablespoon olive oil
  • 2 Tablespoon schezwan sauce to apply on toast ( optional) 
Procedure :
  • Finish all the cutting and chopping 

  • Meanwhile place the tomatoes in a bowl with boiling water for 5 minutes, make a cross on top of the tomatoes. Remove it and peel the skin and chop the tomatoes 

  • Now in a pan take olive oil, add chopped tomatoes, saute it, now add bell pepper cook it for a minute. Add corns, mix it well, now add chopped olives, jalapeno, crushed black pepper, mixed herbs, coriander  and salt. Cook it for a minute or two

  • On the other side take a grill pan heat it. Cut the bread loaf diagonally, apply butter on it and grill it from both the sides nicely 

  • Now before serving apply Schezuan sauce on one side. Spoon the corn and tomato mixture on top of the toast 

  • Garnish it with olive and fresh coriander leaves before serving.....

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