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Recipe: Tex-Mex Corn Salsa Crostini
Ingredients
1 baguette, cut into slices
3 cups corn (thawed if frozen, rinsed and drained if canned)
1/2 medium red onion, finely chopped
1 bunch fresh cilantro, finely chopped
1 to 2 medium jalapeños, finely chopped
¼ cup lime juice
1 tbsp. white wine vinegar
¼ tsp. chili powder
¼ tsp. ground cumin
½ tsp. fine sea salt
6 cherry tomatoes, halved
Directions
- Arranged sliced baguette on baking sheet and toast at 400º F for 8-10 minutes/until toasted.
- While bread is toasting, combine all of the ingredients in medium mixing bowl. Stir to combine.
- Spoon corn salsa mixture onto toasted crostini.
- Top with a halved cherry tomato.