Summary: How to Make the Perfect Tomato Corn Bruschetta for a Kitty Party
Tomato Corn Bruschetta is a light and delicious Indo-Italian snack consisting of fresh tomatoes, sweet corn and aromatic herbs on crispy toasted bread and can be easily served as a party starter or with evening tea.
Tomato Corn Bruschetta RecipeTomato Corn Bruschetta is a very tasty and healthy Indo-Italian snack, which can be easily made at home. It consists of slices of crispy French bread toasted with a mixture of light butter and olive oil, and topped with fresh chopped tomatoes, sweet boiled corn and aromatic herbs like basil and oregano. The balanced taste of lightly roasted garlic and spices makes it even more delicious. So let’s know its recipe.
- 4-5 French Bread
- 1 spoon butter
- 1/2 spoon olive oil
- 1 spoon Garlic ground up
- 1/2 spoon oregano
- 1/2 spoon freshly ground black pepper
- 1 spoon Red Chilli Flakes
- 1 spoon Capsicum finely chopped
- 4-5 basil leaves
- 1 cup American Corn
- 1 Tomato finely chopped
- Tomato Ketchup to serve
Step 1: Preparing Flavored Butter
-
First of all, add olive oil, crushed garlic, butter, salt and black pepper in a bowl. Mix everything well to make a smooth and aromatic mixture.
Step 2: Apply butter mixture to bread
-
Take slices of French bread and apply a thin layer of the prepared butter mixture evenly on both sides of the bread, so that the bread becomes delicious when toasted.
Step 3: Lightly toast the bread
-
Now heat a pan and toast the bread slices on low flame until they become light golden and crisp from both sides.
Step 4: Preparing the Tomato Base
-
Heat some olive oil in a pan and add finely chopped tomatoes to it. Fry the tomatoes while stirring until they become slightly soft.
Step 5: Add Corn
-
Now add boiled American corn, basil leaves and oregano to the tomatoes. This will give the topping a fresh and light Italian aroma.
Step 6: Enhance the flavor with spices
-
Add salt, black pepper and coarsely crushed red chilli to this mixture. Fry everything for 2–3 minutes so that the flavors of the spices get mixed well.
Step 7: Apply Toppings to Bruschetta
-
Spread 2-2 spoons of prepared tomato-corn topping on toasted bread slices and place all the slices in a baking tray.
Step 8: Serving
-
Bake the bruschetta in a preheated oven at 180°C for 5 minutes. Garnish with capsicum julienne and serve hot with salsa sauce or tomato ketchup.
- Always take bread in thick slices and toast it on low flame. On high heat, the bread burns quickly and does not remain soft from inside, which does not give a good texture to the bruschetta.
- A balance of butter and olive oil is important. Too much butter makes the bread feel heavy and too much oil tastes greasy, so use both by mixing them.
- Do not overcook tomatoes. They just need to be softened a little so that they release the juice but not completely cooked, otherwise the topping will become soggy and the bread will not remain crispy.
- Corn should be thoroughly boiled beforehand. If the corn is raw or hard then the topping will not have the right taste and bite while eating.
- Always add herbs last. Basil and oregano lose their aroma when overcooked, so do not fry the mixture for too long after adding them.
- Lightly bake or reheat bruschetta with toppings just before serving. If kept for a long time, the bread becomes soft and the taste of the dish reduces.
