Bruschetta with Roasted Corn and Vine Ripened Tomatoes
CATEGORY: Appetizer- Cold
Grilled veggies give this bruschetta a smokey flavor.  To keep things simple; grill and prepare the veggies the day before the party. Be sure to serve the topping at room temp!
PREP TIME: 35 minutes
1 large ear of corn, husked
1 small red onion- peeled, halved through root end (to keep it from falling apart)
Olive oil (for grilling)
1 1/2 pounds vine ripened tomatoes
1 rustic baguette
1 garlic clove, minced
1 tablespoon fresh lime juice
1/8 teaspoon hot smoked Spanish paprika
2 tablespoons olive oil

Preheat barbecue (medium heat).

Brush tomatoes, corn and onion with oil; sprinkle lightly with salt and pepper. Place on grill. Grill until corn is slightly charred, onion is tender, and tomato skins are blistered- turning often. Transfer to baking sheet and cool.
Core tomatoes and cut in half. Gently remove the juices and seeds. Coarsely dice tomato flesh and place in medium bowl. Cut corn kernels from cob; add corn to tomatoes. Chop onion; add to tomatoes/corn mixture. Mix in garlic, lime juice, paprika, and 1 tablespoon oil. Season to taste with salt and pepper. Tomato mixture can be made a day ahead.

Brush bread with oil; sprinkle with salt and pepper. Grill until just golden on edges and grill marks appear, about 1 to 2 minutes per side.