{"id":45809,"date":"2017-11-05T09:56:37","date_gmt":"2017-11-05T14:56:37","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45809"},"modified":"2017-11-05T09:56:37","modified_gmt":"2017-11-05T14:56:37","slug":"bruschetta-with-tomato-and-corn%e3%83%96%e3%83%ab%e3%82%b9%e3%82%b1%e3%83%83%e3%82%bf%e3%80%81%e3%83%88%e3%83%9e%e3%83%88%ef%bc%86%e3%82%b3%e3%83%bc%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45809&lang=en","title":{"rendered":"Bruschetta with Tomato and Corn<br>\u30d6\u30eb\u30b9\u30b1\u30c3\u30bf\u3001\u30c8\u30de\u30c8\uff06\u30b3\u30fc\u30f3"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45810 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/15.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>We had a couple of new friends over for a happy hour on Friday.<\/p>\n<p>I thought it would be a good opportunity to come up with tasty but easy-to-make appetizers\/snacks that are 100% plant-based.<\/p>\n<p>Of course in Minnesota at 5 o&#8217;clock it&#8217;s already too dark for me to take pictures, so this was our brunch from some of the happy hour snack leftover the next day.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45811 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/12.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Over the years I&#8217;ve learned that it&#8217;s okay to get some help from stores and you don&#8217;t have to make everything yourself.<\/p>\n<p>Our local grocery store has a fantastic olive bar and I got some various kinds of olives.<\/p>\n<p>Dried fruits and roasted nuts are other things that I also like to serve as a snack.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45813 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/11.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/11.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/11-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>But there are pre-made or straight-from-the-store items that I do not care for, and hummus is one of them.<\/p>\n<p>Hummus tastes so much better when it&#8217;s freshly made at home.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45814 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/10.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The center of my happy hour table was the bruschetta.<\/p>\n<p>This one is the tomato-olive-basil version.<\/p>\n<p>For the happy hour snack, I cut them into smaller pieces so that it was easier to eat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45815 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/18.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/18.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/18-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>This was my original, corn-radish-mustard-dill version with curried cashew cream on top.<\/p>\n<p>I liked them both, but the corn version is a bit unique and I was proud of the creation.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45816 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/20-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I love hummus, and this is definitely one of my favorite ways to eat fresh veggies.<\/p>\n<p>A secret to my delicious hummus is adding a little sugar, which I believe gives the &#8220;umami&#8221; you can&#8217;t resist.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45817 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/14.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/14.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/14-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>This turned out to be a tasty brunch, and it was a good way to clear out the fridge.<\/p>\n<p>I think I&#8217;m slowly getting better at entertaining, serving the food that I&#8217;m satisfied with, and not getting stressed out.<\/p>\n<p>It takes trials and errors, but a Friday happy hour is a good way to start with as it&#8217;s less pressure (vs. dinner).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We had a couple of new friends over for a happy hour on Friday. I thought it would be a good opportunity to come up with tasty but easy-to-make appetizers\/snacks that are 100% plant-based. Of course in Minnesota at 5 o&#8217;clock it&#8217;s already too dark for me to take pictures, so this was our brunch [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,28,29],"tags":[],"class_list":["post-45809","post","type-post","status-publish","format-standard","hentry","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45809"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45809\/revisions"}],"predecessor-version":[{"id":45824,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45809\/revisions\/45824"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}