Recipe: Sweet Corn, Bacon and Heirloom Tomato Bruschetta
In mid-September, tomato lovers from across the country took to Santa Rosa, Calif. to attend the 16th Annual Kendall-Jackson Heirloom Tomato festival. At the festival, Kendall-Jackson Executive Chef Justin Wangler shared a few recipes with "CBS This Morning." Wangler and his team crafted the recipes to celebrate the heirloom tomato and showcase its dynamic flavors.
This twist on a traditional tomato bruschetta highlights two summer favorites, heirloom tomatoes and corn. Wangler recommends the dish be served with a Chardonnay.
RECIPE: Sweet Corn, Bacon & Heirloom Tomato Bruschetta
- 3 ounces smoked bacon, chopped
- 3 ounces yellow onion, small dice
- 6 ounces fresh corn kernels
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. fresh tarragon, chopped
- 8 ounces heirloom tomato, diced
- 6 slices French bread, cut a half-inch thick
- Extra virgin olive oil
Preheat the grill.
In a sauté pan over low heat, add the bacon and onion and cook until the onions are translucent and the bacon is crispy. Add corn and cook for 3 minutes. Season with salt and pepper and cool.
Toss the corn mixture with the tarragon and tomatoes.
Drizzle bread lightly with extra virgin olive oil and season with salt and pepper. Grill until slightly charred and crispy.
To serve: Top each piece of bread with a generous portion of the corn and tomato mixture.
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