Corn Capsicum Bruschetta

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1 loaf Long garlic bread
1 medium Finely chopped onions
1 medium Finely chopped green capsicum
1 cup Boiled sweet corn
1 cup Grated processed cheese or Mozzarella cheese
2 tsp Dry Oregano
2 tsp Pepper powder
1 tbsp Olive oil
Butter to brush
Salt as per taste
1 tbsp Tomato ketchup
1 tsp Tobasco sauce

Corn Capsicum Bruschetta

How to make corn and capsicum bruschetta

  • 20 minutes
  • Serves 2
  • Easy


This Corn Capsicum Bruschetta has the perfect crunch, taste and texture. This Italian appetizer is my all time favorite. They are just so perfect to serve as a party snack or for kids lunch box and can be served as after school snacks.

Bruschetta makes for a perfect make ahead appetizer. For the preparation, simply toast the bread slices on both the sides and let it cool at a room temperature. Store it in an air-tight container boxes for 8-10 hours. Just prepare the stuffing when you want it, top it on bread slices, heat and serve it.

If you are looking for more Italian appetizers, you may like

Bell pepper and cottage cheese bruschetta

Exotic rocket leaves pizza

Red grapes and cheese crostini

Hearty mushroom crostini

How to make bruschettaPair this Corn Capsicum Bruschetta with this nourishing and healthy Broccoli and almond soup or this vibrant and flavorful Tomato and beetroot soup for a complete meal. Bruschetta’s go very well with soups and this combination is loved at my place. Works well if you are looking for a quick and a healthy dinner options.

Bon appetite!!



How to make stuffing for Bruschetta:-

Add Olive oil in a pan and heat it.
Once oil is hot add finely chopped onions in it, saute it for 2 minutes and then add finely chopped capsicums in it.
Saute it for another 2 minutes till both onions and capsicums are tender and cooked well.
Now mix sweet corn in the pan, stir for 1 minute and add dry oregano, salt and pepper powder.
Keep the stuffing aside in a bowl.
Meanwhile grate the processed cheese and keep it aside.


How to toast the bread:-

Slice bread into thin slices and brush butter on it.
Heat or grill the bread over a medium heat on a flat tawa, turning once, until golden brown on both sides for 1 to 2 minutes. Place the toasted slices on a large platter, brush with the remaining olive oil or butter.
Alternatively you can bake the bread in a pre-heated oven for 10 minutes till the cheese is melted.


How to serve it:-

Keep the toasted slices of the bread on the tawa, add the corn and capsicum stuffing on it, spread some grated cheese and cover the pan with a lid. Cook for 2 minutes on a low flame till the cheese is melted.
Drizzle some tomato ketchup and Tabasco sauce and serve these crispy and hot bruchetta along with a hot cup of soup.

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