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Recipe Detail Page
Corn Bruschetta with Roasted Peppers & Pickled Chilies
Autumn 2022
Classic bruschetta gets an early fall makeover with a sweet-and- smoky mixture of corn and roasted peppers. Pickled hot peppers make everything pop with their sour heat. The pickles are also delicious on tacos, rice bowls or fried eggs.
Serves 6
PICKLED CHILIES
1 small clove garlic, peeled, lightly crushed
3 oz (85 g) fresh hot finger peppers, about 5, stemmed
1/4 cup (60 mL) white wine vinegar
1/4 cup (60 mL) water
2 tbsp (30 mL) sugar
1/4 tsp (1 mL) fine sea salt
2 red bell peppers
Canola oil for brushing
2 tbsp (30 mL) finely chopped shallot
1 1/2 tbsp (22 mL) sherry vinegar
1 1/2 tbsp (22 mL) extra virgin olive oil, plus more for drizzling
3 ears corn, shucked
Salt and freshly ground pepper to taste
3 thick slices sourdough bread, cut from centre of loaf, halved
3 cloves garlic, halved
Fresh thyme leaves to garnish
1. For the pickled chilies, place garlic in a 1-cup (250-mL) Mason jar. Slice finger peppers into 1/4-inch (5-mm) thick rings. Place in jar. Place vinegar, water, sugar and salt in a small saucepan over high heat. Stir to dissolve sugar. When it comes to a boil, pour over chilies. Cover tightly with a two-piece lid. Cool completely. Refrigerate at least 1 day and up to 1 month.
2. Arrange oven rack 6 inches (15 cm) from top element. Preheat broiler on high. Line a heavy-duty baking sheet with foil.
3. Halve red peppers. Remove and discard stems, seeds and veins. Place peppers, cut sides down, on sheet. Brush lightly with oil. Broil until skins are very charred, about 10 minutes. Flip peppers and broil just until edges are lightly charred, 2 to 3 minutes. Remove from oven and place in heatproof bowl. Cover and let peppers steam 20 minutes. Peel peppers and cut into strips. Set aside.
4. Place shallot, vinegar and olive oil in a small mixing bowl. Let stand 15 minutes.
5. Bring a large pot of salted water to a boil. Boil corn 5 minutes from the time they hit the water. Transfer to another baking sheet. Cool completely.
6. In a large mixing bowl, hold corn perpendicular to bowl and using a paring knife, cut kernels from cob in a sawing motion. Add roasted peppers to bowl along with shallot mixture. Season with salt and pepper. Mix to combine.
7. Set an oven rack to top shelf. Preheat broiler to high.
8. Place baguette slices on a foil-lined heavy-duty baking tray. Broil on top shelf until lightly browned, 1 to 2 minutes per side.
9. Using half a clove per toast, rub each toast with cut side of garlic. Drizzle generously with olive oil and season lightly with salt. Top each toast with a good amount of corn mixture. Top each with 3 to 4 pickled chili slices. Sprinkle with thyme leaves. Serve immediately.
Serves 6
