Sweet Corn and Tomato Pesto Bruschetta
This vibrant twist on classic bruschetta pairs crisp, sweet corn and juicy tomatoes with a bright base of basil pesto on garlic-toasted artisan bread. It’s a quick, fresh appetizer that offers the perfect balance of sweet, savory, and herbaceous flavors in every bite.
SERVINGS
12
PREP TIME
10 Min
COOK TIME
1 Min
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 baguette, sliced
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
4 roma tomatoes, diced
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces pesto spread
2 tablespoons olive oil
1 clove garlic, minced
1 baguette, sliced
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
4 roma tomatoes, diced
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces pesto spread
Instructions
1. Preheat broiler.
2. In a small bowl, mix oil with garlic. Brush bread slices with garlic oil and place in single layer on baking sheet. Broil 1 minutes, or until toasted.
3. In mixing bowl, combine corn, tomatoes, basil, salt and pepper.
4. Spread thin layer of pesto on toasted baguette slices and top with corn/tomato mixture. Serve immediately.
1. Preheat broiler.
2. In a small bowl, mix oil with garlic. Brush bread slices with garlic oil and place in single layer on baking sheet. Broil 1 minutes, or until toasted.
3. In mixing bowl, combine corn, tomatoes, basil, salt and pepper.
4. Spread thin layer of pesto on toasted baguette slices and top with corn/tomato mixture. Serve immediately.
