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Fresh Corn and Tomato Bruschetta

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Level: Intermediate

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Description

Inspired by a good friend, this recipe was so good, the Hubs and I ate it three times in the same week! Fresh vegetables really make this bruschetta sing.

Ingredients

  • 8 ounces, weight Whipped Cream Cheese
  • 1 whole Avocado Ripe
  • 5 cloves Roasted Garlic
  • 1 Tablespoon Fresh Lemon Juice
  • 2 loaves French (or Italian) Bread, For Serving
  • 4 ears Corn, Kernels Cut Off
  • 1 pint Cherry Or Grape Tomatoes, Quartered
  • 2 whole Red Onions (small), Diced And Sautéed
  • 12 slices Peppered Bacon, Cooked And Crumbled
  • 2 teaspoons (or Less) Olive Oil
  • Salt And Pepper, to taste
  • 2 bunches Cilantro, Roughly Chopped (about 1 Cup)

Preparation

In a large mixing bowl, blend the cream cheese with the avocado, roasted garlic, and lemon juice until smooth. Set aside.

Slice French (or Italian) bread into thick slices. Spray one side with cooking spray (if desired) and brown underneath the broiler. Keep close watch on your bread, you don’t want it to burn! Set aside to cool.

In another bowl, stir together the fresh corn kernels, tomatoes, sautéed red onion, and peppered bacon. Drizzle in the olive oil, adding just enough to lightly coat. Salt and pepper to taste. Gently stir in the chopped cilantro.

To serve, spread the bread with the avocado mixture. Top with as much of the corn mixture as desired. Eat (with napkins!)

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