Description
Chargrilled corn, tomatoes, and pickled shallots atop toasted bread.
Ingredients
- 1 whole French Baguette, Sliced 1/2-inch Thick
- ¼ cups Olive Oil
- 2 whole Large Shallots, Diced
- 2 Tablespoons Red Wine Vinegar
- 4 ears Corn, Shucked
- 4 whole Roma Tomatoes, Seeded And Diced
- ¼ cups Chopped Basil Leaves
- 2 cloves Garlic, Minced
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
1. Preheat the oven to 400°F. Arrange the bread slices on a large rimmed baking sheet and brush the tops with olive oil. Bake for 10 to 12 minutes, until lightly toasted.
2. Toss together the shallots and vinegar in a large bowl. Let marinate at room temperature for 10 minutes.
3. Meanwhile, place a grill pan over medium-high heat. Grill the corn for 10 to 12 minutes, turning occasionally, until charred on all sides. Set aside until cool enough to handle. Cut the corn kernels off the cob and add to the bowl with the pickled shallots. Stir in the tomatoes, basil, garlic, salt, and pepper.
4. Spoon the corn mixture over the toasted bread slices and serve.
