The mention of bruschetta for breakfast sounds interesting right from the word go. Mini-sized breads such as Walnut Country loaf serve as the perfect base.
Recipe for Corn Bruschetta
Serves : 4
- 1.5 cups of milk
- 2.5 cups of frozen corn kernels
- 1 tbsp of all-purpose flour
- 1 big green/red/yellow bell pepper chopped
- 3 green chillies finely chopped
- Olive oil
- Grated cheese
- Lemon [optional]
- Salt to taste
- First , boil the corn in the milk till the corn kernels become a bit soft. Do not let the corn overcook.
- Let this mixture cool for around 10 minutes
- Add the all-purpose flour to this mixture
- Before transferring the mixture to the blender, strain 80% of the milk from the boiled corn mixture
- Pulse the mixture in the blender. You want to have a mixture of puree as well as corn chunks. Do not make the mixture smooth
- Let the blended mixture cool for 10 mins and add the reserved milk back to the corn
- Take a non-stick pan and set it on medium-low heat
- Add olive oil to the pan. Once the oil is hot, add some cumin seeds and mustard seeds and let them splutter
- Add bell pepper and the blended mixture in the pan.
- Season with salt and continuously stir – be careful not to mash the corn completely as it cooks
- Cook till the bell peppers are mostly cooked (let them retain a little crunch)
- If the spread thickens, add a little milk and stir
- Before serving, add another layer of topping in the form of finely grated cheese.
- You can always make the spread a day earlier and refrigerate it and avoid the prep time on a working day
- Bear in mind that milk should not burn and stick to the pan – keep stirring continuously
- Coriander and lemon on the top of the bread post cooking serves as a great garnish
- For those staying in Singapore, I use the Walnut Country Loaf from NTUC as the base for this spread