Smokey Corn And Tomato Bruschetta Food

SMOKY TOMATO BRUSCHETTA

Steps:

• Heat oven to 375°F.
• Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon olive oil over each slice of bread.
• Bake 6 to 8 minutes or until golden brown.
• While hot, gently rub peeled garlic over each bread slice, then place back on cookie sheet.
• In small bowl, stir drained tomatoes, salt and pepper. Spoon tomatoes onto bread slices, and top with cheese.
• Bake 2 to 3 minutes or until cheese is melted. Serve warm topped with lemon peel.

TOMATO BRUSCHETTA

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.