Sweet Corn and Tomato Pesto Bruschetta


By Karli Jensen with Peas of Cake

Serves 20

1 whole wheat baguette
4 roma tomatoes (diced)
1 tsp olive oil
2 tsp balsamic vinegar
2 tbsp fresh basil (chopped)
salt and pepper to taste
pesto spread

Preheat broiler or grill.

Slice baguette into fairly thick slices. Brush with olive oil and broil or grill until toasted.

Combine Libby’s® Whole Kernel Sweet Corn, diced tomatoes, olive oil, vinegar, basil and salt/pepper to taste in mixing bowl.

Spread thin layer of pesto on baguette slices and top with Libby’s® Whole Kernel Sweet Corn and tomato mixture. Serve immediately.