Tomato, Corn & Avocado Bruschetta | Friday Night Bites

For many of us, we lead busy lives and often don’t take the time to truly enjoy time together with friends and family.  When we do slow down, it is important to truly appreciate those moments and do things that make us happy.  Entertaining is one of my favorite things.  The art of bringing joy to my guest’s faces is one of the best gifts I can give.  Everyone in this world is given particular talents or gifts; mine is bringing folks together to simply enjoy life through great food, great conversation and adding those special entertaining touches that brings the evening to the next level.

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Last Saturday, I had the pleasure of hosting an intimate wine and appetizer get together at our house for a couple that I had actually never met.  My hubby worked with this gentleman at his prior company and had extended the invitation so we could meet his longtime girlfriend and enjoy an evening together.  Both were extremely warm, engaging and lovely.  We shared great conversation, delicious food and tasty wines.  They brought over some homemade chocolate chip cookies along with a nice French wine.  Note to self – I must get the chocolate chip cookie recipe since they were quite divine.

I was thrown for a small loop when I learned his girlfriend couldn’t eat cheese.  I guess I did not realize how much I rely on cheese when entertaining.  It was a good challenge for me.  I made Moroccan Meatballs, avocado dip with crudités and Tomato, Corn and Avocado Bruschetta.  Oh and I can’t forget dessert – I made individual fruit crisps that were to die for.

The Tomato, Corn and Avocado Bruschetta were a hit.  The key to making this appetizer so delicious is to grill the bread.  The grilling adds such a dimension of flavor and kicks it to the next level.  I recently purchased a large serving piece that is the top of a whiskey barrel and makes for a terrific presentation and conversation piece.  I added a piece of parchment paper and then laid the bruschettas on top.  Such a simple appetizer and perfect for this time of year when the tomatoes are at the peak of perfection and corn is so sweet and perfect.

We started with a Sauvignon Blanc from New Zealand that we crisp, light and paired perfectly with this appetizer.  Cheers to a great weekend and kicking it off with Friday Night Bites!

Tomato, Corn and Avocado Bruschetta

Makes 12 to 14

1 Cup Fresh Corn

1 Cup Cherry or Small Tomatoes

½ Avocado, small cubes

2 teaspoon lemon juice

2 Tablespoons Olive Oil

¼ teaspoon Garlic Powder

¼ teaspoon Salt

10 Grinds of Pepper

8 Large Basil Leaves, chiffonade

12 to 14 Slices of Ciabatta Bread brushed with olive oil

In a large bowl, add the corn, tomatoes, lemon juice, olive oil, garlic powder and salt and pepper.  Gently mix until all ingredients are covered.  Add the avocado dices and basil and fold gently.  Set aside.

Cut 12 to 14 slices of ciabatta bread into ½ thick slices.  Brush each side lightly with olive oil and grill on both sides until toasted. It is best to continue to flip so you don’t burn the toasts.

Top each slice of the toasted bread with the tomato, corn and avocado mixture.  Either serve whole or cut in half.  Serve and enjoy!