Smokey Corn And Tomato Bruschetta Recipes

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.

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.

Steps:

• Chop the arugula fine and in a bowl stir it together with the mozzarella, the tomatoes, and salt and pepper to taste. Grill the bread on a rack set 4 inches over glowing coals, turning it once, until it is golden. (Alternatively, the bread may be toasted on a rack in a preheated broiler about 4 inches from the heat, turning it once.) Rub the toasts with the garlic on one side and brush the same side with half the oil. Spoon the arugula mixture onto the oiled sides of the toasts and drizzle the remaining 2 tablespoons oil over it.