If any mention of fall before September 22nd (that’s the actual first day of fall, people!) has you wanting to sprint to the nearest beach and scream “it’s still summer!!!” at the top of your lungs, you’re going to love this easy bruschetta recipe (it takes some of the best flavors of summer and puts them on toast).
The late summer take on bruschetta is so easy to make, and SO rewarding. And yes, you can make it all year (just use frozen corn and cherry tomatoes from the grocery store!), as a delicious ode to the warm months of the year, but right now, with super in-season ingredients, its flavors are NEXT LEVEL.
I used Sungold tomatoes because i have a true Sungold obsession (like, it’s a problem but not one I care to solve), but any tiny little tomatoes work—cooking them down with garlic until they’re reduced and jammy concentrates the umami flavor and sweetness (and, bonus, it increases the lycopene, making them even more nutritious!).
How to make the easy bruschetta recipe
The main ingredients are the corn, tomato, and garlic, and besides those, you really just need a couple others to make this amazingly sophisticated-tasting toast. The ingredients are:
- 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
- To make, 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.
- Cook over medium-high until the corn is bright golden and a little brown at edges.
- 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.
- 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!
Hot tip 1: If you’re making the easy bruschetta recipe ahead of time, store tomatoes, corn, and basil separately, then toast the bread and assemble just before serving.
Hot tip 2: If you want to make this into more of a meal, just rinse and drain a can of white beans and add half of it or so to the tomatoes just as they’re starting to reduce.
More quick and easy meals
5-Minute Hot Honey, Corn and Jalapeño Soup (Dairy-Free, Vegan)
Dairy-Free Ricotta Toast with Farm-Fresh Peaches, Arugula, and a Balsamic Drizzle
15-Minute Elote Corn & Chickpea Bowl (Gluten Free, Vegan)
15-Minute Lemon Thyme Corn Chowder (Dairy-Free, Vegan)
Watch it being made!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!
Print
5-Minute Jammy Tomato and Corn Bruschetta
Ingredients
- 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
Instructions
- 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.
- Cook over medium-high until the corn is bright golden and a little brown at edges.
- 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.
- 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!
