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5-minute bruschetta

5-Minute Jammy Tomato and Corn Bruschetta

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  • Author: Liz Moody


  • 2 pieces good quality sourdough bread ⁣
  • 1/2 cup fresh or frozen corn kernels ⁣
  • 3 cloves roughly chopped garlic ⁣
  • 2 cups sungold or cherry tomatoes ⁣
  • 1/2 cup roughly torn or chopped fresh basil ⁣
  • Olive oil and fine grain sea salt, to cook + black pepper, to finish ⁣


  1. Toast sourdough in an olive oil-drizzled skillet or the toaster. Wipe out skillet and drizzle in a bit more olive oil and then add corn kernels and a good sprinkle of fine-grain sea salt.
  2. Cook over medium-high until the corn is bright golden and a little brown at edges. ⁣
  3. Transfer corn to plate and wipe out skillet. Add another drizzle of olive oil to pan with garlic, tomatoes, and another good pinch of salt.
  4. Cook over medium until tomatoes have popped and turned jammy and lost quite a bit of liquid. Divide tomatoes between bread, then top with corn, basil, and freshly ground black pepper. ⁣Serves 2. Enjoy!