Give classic Italian bruschetta a Mexican accent with this quick and easy appetizer. Featuring two of Ontario’s favourite vegetables—field tomatoes and sweet corn—it’s just as colourful as it is delicious. Any coarse-textured bread is a good candidate for the barbecue. It grills quickly, so watch carefully.
Recipe and image are courtesy of Foodland Ontario.
Preparation Time: 10 minutes
Standing Time: 15 minutes
Makes about 32 appetizers
2 medium cobs Ontario sweet corn, husked
2 tbsp (25 mL) butter
1 large clove Ontario garlic, minced
1 tsp (5 mL) chili powder
1 large Ontario field tomato, chopped
2 to 3 tbsp (25 to 45 mL) chopped fresh Ontario coriander
2 tsp (10 mL) fresh lime juice
Salt and pepper
32 slices (1/2-inch/1 cm thick) coarse-textured bread
Garlic-flavoured olive oil
With sharp knife, cut corn kernels from cobs to make 1 cup (250 mL); set aside. In large frying pan, melt butter; cook corn, garlic and chili powder, stirring over high heat until corn is crisp-tender, about 5 minutes. Remove from heat; cool slightly.
Stir in tomato, coriander and lime juice; add salt and pepper to taste. Let stand 15 minutes to blend flavours. Just before serving, brush both sides of each bread slice with oil.
Grill over high heat, 4 to 5 inches (10 to 12 cm) from heat, about 1 minute per side. Top each with about 1 tbsp (15 mL) corn mixture.
Nutritional Information:
1 appetizer
PROTEIN: 3 grams
FAT: 5 grams
CARBOHYDRATE: 19 grams
CALORIES: 131
