Bruschetta is an Italian starter that is nothing but a piece of bread rubbed with garlic flavored olive oil, toasted and topped with just about anything you like. It makes a great starter especially in summers. Not only a starter it can be had as a breakfast dish or evening tea time snack.
I have been thinking about making bruschetta for a long time, but due to one or the other reason couldn’t make it. While coming back from college, I stopped at a bakery shop, who makes very tasty patties. There I saw baguette bread i.e. a french bread loaf, that was very fresh and I couldn’t resist the urge to buy one. I now had to come up with the options to make use of it. Then the thought of making bruschetta came to my mind. So I readied myself for a long awaited task i.e. making bruschetta. After making and serving it to my family, I was wondering why I took so long to make such a fantastical and easy to make snack.
Now you don’t make a fuss about making it. Go n grab a french loaf, even if that is not available just take any bread, toast it and experiment with it to make a delightful morsel and gather all the praise 😉
Stepwise Pictorial Description of Tomato & Corn Bruschetta
Deseed tomatoes and cut into cubes. I didn’t have cherry tomatoes, so had cut each tomato into right pieces. If you have cherry tomatoes, cut these into halves.
Heat 1 tablespoon of butter in a sauce pan.
When the butter melts, add 1 teaspoon of garlic paste and chopped onions into it and saute till onions turn translucent.
Stir in corns and cook for 2 minutes.
Add tomatoes and cook for another minute.
Add salt, oregano, 1 teaspoon of chili flakes and ½ teaspoon of paprika. Stir everything well and switch off the flame.
In the remaining butter, add rest of the garlic paste, ½ teaspoon chili flakes, ½ teaspoon oregano and salt.
Take baguette loaf and cut it into slices.
Apply butter on bread slices.
Bake the slices in preheated oven at 200C till golden brown and crispy.
Spread corn tomato mixture on the slices and enjoy.