This colorful bruschetta departs slightly from the tried-and-true favorite with sweet, dry-roasted corn, black beans, and fresh oregano. Serving it DIY-style with a plate of grilled baguette slices saves on assembly time and lets your guests pile it as high as they’d like.
Yield: About 2 dozen servings
Cook time: 30 minutes
2 ears fresh sweet corn
1 cup red cherry tomatoes, sliced
1 cup yellow cherry or pear tomatoes, sliced
1 cup cooked black beans, drained
2 cloves garlic, minced, plus 2 cloves crushed
1/4 cup packed fresh oregano leaves, chopped
2 tbsp packed fresh basil leaves, chopped
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 tbsp aged balsamic vinegar
Sea salt and cracked black pepper to taste
1 baguette, sliced into 1/2-inch rounds
Light the grill and set to medium if working with gas.
Use a serrated knife to cut corn kernels away from cob, taking care to get as close to the cob as possible while only trimming away the tender parts of the kernels. Place a dry skillet over medium high heat and cook corn, tossing occasionally, until slightly browned. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine corn, tomatoes, beans, minced garlic, oregano, and basil. Dress with 1/4 cup olive oil, vinegar, salt and pepper, and toss well to combine. Taste and adjust seasoning as desired.
Rub each slice of baguette on both sides with a crushed garlic clove, then drizzle all slices on both sides with remaining tablespoon of olive oil. Grill until nicely charred.
Serve bruschetta in one or more decorative bowls with small serving spoons, alongside a plate or platter of grilled bread slices.