Homemade Bruschetta
This homemade bruschetta pairs freshly diced tomatoes and sweet corn with creamy mozzarella on a toasted crostini for a savory appetizer.
Ingredients
- 3 cups fresh tomatoes finely diced or canned diced tomatoes
- ¼ cup sweet onion finely diced
- 4 tablespoons garlic minced
- 4 fresh basil leaves finely minced
- 1 tablespoon butter
- 3 tablespoons aged balsamic vinegar + more for drizzling
- 4 cups sweet corn
- salt & pepper to taste
- fresh French bread or croustinis
- mozzarella cheese ball sliced
Instructions
- Stir together the diced tomatoes and basil. Mix in the balsamic vinegar until completely incorporated. Season with salt and pepper, to taste. Add the corn, if using.
- Melt the butter in a skillet over medium heat. Add the diced onion and minced garlic. Cook until fragrant, about 3-4 minutes. Stir the cooked onions and garlic into the tomato and balsamic mixture. Let it rest until cooled and ready to serve.
- Turn the broiler on high. Slice and toast the French bread or crostinis as desired. Place a slice of mozzarella onto the toasted bread and put back under the broiler for 2-5 minutes, until the mozzarella is puffy and beginning to brown.
- Spread the bruschetta mixture on top of the warmed mozzarella. Serve warm or at room temperature. Enjoy!
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