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
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.