Tomato, Corn & Avocado Bruschetta

For many of us, we lead busy lives and often don’t take the time to
truly enjoy time together with friends and family. 
When we do slow down, it is important to
truly appreciate those moments and do things that make us happy.  Entertaining is one of my favorite
things.  The art of bringing joy to my guest’s
faces is one of the best gifts I can give. 
Everyone in this world is given particular talents or gifts; mine is bringing
folks together to simply enjoy life through great food, great conversation and
adding those special entertaining touches that brings the evening to the next
level.

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Last Saturday, I had the pleasure of hosting an intimate
wine and appetizer get together at our house for a couple that I had actually
never met.  My hubby worked with this
gentleman at his prior company and had extended the invitation so we could meet
his longtime girlfriend and enjoy an evening together.  Both were extremely warm, engaging and lovely.  We shared great conversation, delicious food
and tasty wines.  They brought over some
homemade chocolate chip cookies along with a nice French wine.  Note to self – I must get the chocolate chip
cookie recipe since they were quite divine.

I was thrown for a small loop when I learned his girlfriend
couldn’t eat cheese.  I guess I did not
realize how much I rely on cheese when entertaining.  It was a good challenge for me.  I made Moroccan Meatballs, avocado dip with crudités
and Tomato, Corn and Avocado Bruschetta. 
Oh and I can’t forget dessert – I made individual fruit crisps that were
to die for.

The Tomato, Corn and Avocado Bruschetta were a hit.  The key to making this appetizer so delicious
is to grill the bread.  The grilling adds
such a dimension of flavor and kicks it to the next level.  I recently purchased a large serving piece that
is the top of a whiskey barrel and makes for a terrific presentation and
conversation piece.  I added a piece of
parchment paper and then laid the bruschettas on top.  Such a simple appetizer and perfect for this
time of year when the tomatoes are at the peak of perfection and corn is so
sweet and perfect.

We started with a Sauvignon Blanc from New
Zealand
that we crisp, light and paired
perfectly with this appetizer.  Cheers to
a great weekend and kicking it off with Friday Night Bites!

Tomato, Corn and Avocado Bruschetta

Makes 12 to 14

1 Cup Fresh Corn

1 Cup Cherry or Small Tomatoes

½ Avocado, small cubes

2 teaspoon lemon juice

2 Tablespoons Olive Oil

¼ teaspoon Garlic Powder

¼ teaspoon Salt

See Also

10 Grinds of Pepper

8 Large Basil Leaves, chiffonade

12 to 14 Slices of Ciabatta Bread brushed with olive oil

In a large bowl, add the corn, tomatoes, lemon juice, olive
oil, garlic powder and salt and pepper. 
Gently mix until all ingredients are covered.  Add the avocado dices and basil and fold
gently.  Set aside.

Cut 12 to 14 slices of ciabatta bread into ½ thick
slices.  Brush each side lightly with
olive oil and grill on both sides until toasted. It is best to continue to flip
so you don’t burn the toasts.

Top each slice of the toasted bread with the tomato, corn
and avocado mixture.  Either serve whole
or cut in half.  Serve and enjoy!

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