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
Ingredients :

• 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

Method:

• 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.

Tips :

• 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