Corn & Tomato Bruschetta


  • 1 baguette, sliced diagonally and toasted
  • 1 pint heirloom cherry tomatoes, cut in half (large ones quartered)
  • 8 ounces small mozzarella balls, cut in half
  • 3 ears fresh corn, husked and cut off the cob
  • 1 cup packed fresh basil, chopped
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • Salt and pepper to taste

Cooking Instructions

Step 1: Add tomatoes, mozzarella, corn, and basil to a bowl.  Dress with the olive oil, white wine vinegar, salt and pepper.  Toss well to coat with the dressing.

Step 2: Top toasted baguette slices with the salad mixture and serve immediately.

Enjoy this easy bruschetta from ProportionalPlate!