Sweet Corn and Tomato Pesto Bruschetta


By Karli Jensen with Peas of Cake

Serves 20

1 whole wheat baguette
4 roma tomatoes diced
1 tsp olive oil
2 tsp balsamic vinegar
2 tbsp fresh basil chopped
salt and pepper to taste
pesto spread

Preheat the broiler.

Slice the baguette into fairly thick slices. Brush with olive oil and broil until toasted.

In a mixing bowl, combine the corn, the diced tomatoes, olive oil, vinegar, basil and salt/pepper to taste.

Spread a thin layer of pesto on the bread and top with the corn and tomato mixture. Serve immediately.