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There’s something undeniably comforting and delightful about toasties. Whether you call them grilled cheese sandwiches, paninis, or simply toasted sandwiches, these warm, crispy treats have a special place in our culinary hearts. Their versatility allows for endless combinations, making them suitable for breakfast, lunch, dinner, or even a snack. One such vibrant and flavor-packed variation is the Fire-Roasted Tomato Corn Toasties. This recipe brings together the rich taste of fire-roasted tomatoes with the sweetness of corn, resulting in a mouthwatering dish that is perfect for any occasion, especially during the warm summer months when these ingredients are at their peak.

Fire-Roasted Tomato Corn Toasties

Discover a delicious twist on the classic toastie with this Fire-Roasted Tomato Corn Toasties recipe. Combining sweet corn and smoky fire-roasted tomatoes, these toasties are perfect for any meal or snack. Learn how to select the freshest ingredients, fire-roast your tomatoes for added flavor, and create a perfectly crispy crust using sourdough bread. This easy-to-follow guide will help you craft mouthwatering toasties that are as nutritious as they are satisfying.
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Ingredients
  

4 large ripe tomatoes

1 cup sweet corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

1/4 cup fresh basil, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon balsamic vinegar

Salt and pepper to taste

1 cup shredded mozzarella cheese

4 slices thick sourdough bread

Optional: Red pepper flakes for heat

Instructions
 

Fire-Roast the Tomatoes: Preheat your grill or oven broiler. Place the whole tomatoes directly on the grill grates or on a baking sheet under the broiler. Roast until the skins are charred and blistered, about 10-15 minutes, turning occasionally. Remove and let cool slightly, then peel off the skins and chop the tomatoes.

    Prepare the Corn Mixture: In a large skillet over medium heat, add the olive oil. Sauté the red onion for about 2-3 minutes until it's translucent. Add the sweet corn kernels and garlic, cooking for an additional 5 minutes until the corn is tender. Remove from heat and allow to cool slightly.

      Combine Ingredients: In a large bowl, combine the chopped fire-roasted tomatoes, corn mixture, chopped basil, balsamic vinegar, salt, and pepper. Stir gently to combine all ingredients well.

        Toast the Bread: Lightly brush both sides of the sourdough slices with olive oil. Toast them on the grill or in a toaster until golden and crispy.

          Assemble the Toasties: Preheat your oven to 400°F (200°C). On each slice of toasted bread, generously pile the tomato-corn mixture and top with shredded mozzarella cheese.

            Bake Until Golden: Arrange the assembled toasties on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the tops are slightly golden.

              Serve and Enjoy: Remove from the oven and, if desired, sprinkle with red pepper flakes for extra heat. Serve hot as a delicious appetizer or light meal, garnished with extra basil if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4