Try to use up the food you have in your fridge, the grocery store is not an option. Plus, its check out these awesome little bread pizzas that you will absolutely love them.
1. Preheat the oven to 325°F (162 C).
2. Make sure the basil leaves are really dry so they crisp instead of wilt in the oven. Arrange the basil leaves on a baking sheet and sprinkle with olive oil, salt and pepper. Toss the leaves with your hands to make sure they’re well-covered. Place the baking sheet in the oven and roast for 5-10 minutes or until leaves turn dark green and become crispy. Remove from the oven and turn the oven onto broil.
3. While the basil leaves are cooking, heat a skillet over medium high heat. Add 2 tablespoon of olive oil to the pan. Add the corn, red pepper and honey. Sauté 5 minutes and then add the zucchini. Sauté until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized turn off the heat and stir in the 1/4 cup fresh basil, lemon juice and the tomatoes. Set aside.
4. Place the French bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toast under a broiler until edges are golden brown, about 1-2 minutes. Remove from the oven and place a few of the crispy basil leaves on each of the cut sides of the French bread. Sprinkle on equal amounts of the Fontina cheese and then top each half with equal amounts of the caramelized vegetables. Finish with a sprinkle more of Fontina cheese if desired.
5. Broil on high in the middle of the oven for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. Please, please watch them closely.
6. Remove and top with the remaining crispy basil leaves and if desired drizzle with balsamic, if desired.