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Give classic Italian bruschetta a Mexican accent with this
quick and easy summer 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. For a spicier version of the bruschetta,
season the vegetables with hot pepper sauce to taste.
| Preparation Time: |
10 minutes |
| Standing Time: |
15 minutes |
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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 50 mL) |
chopped fresh coriander |
| 2 tsp (10 mL) |
lime juice |
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Salt and pepper |
| 32 |
slices (1/2-inch/1 cm thick)
coarse-textured bread |
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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: |
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| 1 Serving: |
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Protein: |
3 grams |
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Fat: |
5 grams |
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Carbohydrates: |
18.5 grams |
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Calories:
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131 |
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