Tomato Corn Bruschetta Recipe

Ingredients:

• 1 French bread- cut into 1/2 inch thick slices (about 12 slices)
• 2 tsp garlic paste
• 1 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups tomatoes- deseeded and finely diced
• 1/2 cup sweet corn- boiled
• 1/2 tsp coarsely crushed black peppercorns
• 1 tsp oregano
• Salt to taste
• Red chilli flakes to taste
• 1 tbsp olive oil

Method:

In a bowl, mix the garlic paste, salt, pepper, butter, and olive oil.
On a piece of French bread, apply a thin layer of the paste. A griddle (tava) on the heat and lightly toast the slices. Set aside.
Now topping, heat the olive oil in a pan and add the tomatoes. Stir fry for a few seconds.
Sweet corn, oregano, salt, red pepper flakes and add the crushed peppercorns. 2 minutes to saute.
2 teaspoons toasted Spread the topping on a slice of bread. For 10 minutes Preheat oven at 180 C.
Bake in preheated oven 180 degrees C for 5 minutes or until crisp the bread slices. Serve hot corn tomato bruschetta.