For the filling combine the chopped red, yellow, and green bell peppers with chopped onions and tomatoes, blanched corn, and pickled jalapenos.
Season with balsamic vinegar, basil leaves, and salt.
Place the filling on corn toasties and top with grated cheese.
Grill in a microwave for 2 3 min.
Plate the tostadas and garnish with black olives and basil leaves.
7 corn toasties 1 cup red green and yellow bell peppers 1 cup tomatoes 1 cup onions sliced ½ cup sweet corn kernels blanched 1 tsp jalapenos pickled 1 tbsp balsamic vinegar Salt a pinch A few basil leaves Cheese grated Black olives.