Sweetcorn, mushroom and tarragon bruschetta
If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.
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Sweetcorn, mushroom and tarragon bruschetta Photo: Quentin Jones
3 tbsp olive oil.
2 corn cobs, husks removed.
2 tsp red wine vinegar.
2 tsp extra virgin olive oil.
2 tsp fresh tarragon, chopped finely.
1 tbsp butter.
8 medium field mushrooms, sliced thickly.
1 loaf ciabatta bread.
1 garlic clove, cut in half.
To make the topping, rub enough oil over the corn cobs to coat and chargrill or barbecue until lightly browned and tender. (Alternatively, cook the corn cobs in boiling water until tender.) Use a sharp knife to cut the kernels off and place in a bowl. Add the vinegar, extra virgin olive oil, tarragon and salt to taste and toss to combine. Set aside.
Heat the butter in a large frying pan, add the mushrooms and cook, stirring, over high heat until browned and tender. Add to the sweetcorn mixture and combine.Cut the ciabatta into 2cm thick slices on the diagonal. Brush with the remaining oil and grill until golden on both sides. Rub the surface of each slice with the cut side of the garlic clove. Spoon on the topping and serve immediately.