Tomatoes, Corn and Capsicum on Crisp Toast

Every time I visit Italy, I fall more in love with the food over there.  The freshness of the vegetables, the passion with which food is prepared and eaten never fails to surprise me.  Even simple everyday food seems to be so special – wonders are created with the humble tomato, some basil and olive oil and seasonings.  Lip smacking pasta is created with sprinklings of olive oil, pepper and salt. 

Bruschetta consists of toasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper.  Depending on the region, the toppings could have fresh tomatoes and basil, salami or mozzarella.  I tried to use the bruschetta to make my own topping – a topping consisting of more veggies and it was an instant hit with the children and husband.  I cooked up all the vegetables whereas a typical bruschetta consists of mainly uncooked ingredients.    Actually we ended up eating only bruschetta for dinner even though there was a pot of hot stew ready to be eaten in the oven. 

I used whatever was available at home to prepare this recipe.  I am sure you could substitute it with any other vegetables or toppings you have available at the time of preparation.  I was able to get some bruschetta bread from the super market, but it can be substituted with any bread – the secret is toasting the bread well before adding the topping or you can end up with some soggy bread that can be inedible. 

Preparation Time: 30 minutes

Serves: 6                                        

Ingredients:

1 large yellow onions, finely diced

50 grams unsalted butter

2 green capsicums, finely diced and deseeded

2 ears of corn, cooked and kernels removed from the cob

2 large red tomatoes, deseeded and finely chopped

2 tablespoons gherkins, finely chopped

Salt and Pepper to taste

Pinch of sugar

Pinch of nutmeg

6 slices buttered crisp toast or bruschetta

A few sprigs of coriander to garnish

Sprinkling of olive oil

Method:

1. Melt butter in a saucepan.  
2. Add the onions and cook without coloring for five minutes.  
3. Season well with salt and pepper according to taste.  
4. Add the prepared tomatoes and capsicum along with the nutmeg and sugar.  Continue cooking over gentle flame until the tomatoes are well-reduced – say about 20 minutes.  
5. Stir in the corn and let it simmer in the covered saucepan for a further 10 minutes.  
6. Serve with hot buttered toast or toasted bruschetta and garnish with the coriander leaves and some sprinkling of olive oil.