Corn and Dill Bruschetta

Tamara Stimpson



1 cup chopped tomatoes

2 tsp extra virgin olive oil

1/4 tsp each salt & pepper

1/4 cup corn kernels

2 tbsp finely chopped red onions

1 tbsp minced fresh dill

Shredded Asiago cheese

Toasted baguette slices (french stick)

1 clove garlic


  • In a bowl toss together the first three ingredients. Stir in the next three ingredients.
  • Toast the baguette slices under a broiler for approximately 4 minutes, turning once to ensure even browning. Remove from oven and rub slices with cut side of garlic.
  • Mound the bruschetta mixture on top of the baguette slices and sprinkle with cheese prior to serving.