There were beautiful big tomatoes in Farmer Steven’s CSA boxes this past week (CSA = Community Supported Agriculture) from Just Natural Farms. Here’s a great way to use tomato. It’s a delicious bruschetta that will make a colorful appetizer for your happy hour this week… Enjoy!
Corn and Tomato Bruschetta
- 1 large ear yellow corn, husked
- 1 small red onion, peeled, halved through root end
- ½ cup olive oil
- Salt and freshly ground black pepper to taste
- 5 medium tomatoes
- 1 small loaf country bread
Prepare barbecue grill for medium heat.
Using a pastry brush, brush corn and onion with part of the oil and sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on grill and cook until corn is golden brown, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for corn and onion. Transfer to foil-lined baking sheet and cool.
Scrape kernels from fresh corn. Cut tomatoes in half and remove as many seeds as possible. Dice tomatoes and onions into ½-inch cubes and combine all vegetables together.
Using a pastry brush, brush bread with remaining oil and sprinkle with salt and pepper. Place on the grill and cook for 2 minutes on each side or until crisp. Remove from grill. Using a sharp knife, cut bread into ½-inch slices and arrange in a single layer on a large serving platter. Top each slice with vegetable mixture, equally dividing. Serve warm. Makes 8 servings.