Brushetta is a favorite summer appetizer enjoyed around pools everywhere.
But, have you ever enjoyed one with seasonal corn and all your favorite summer flavors? Try this Goat Cheese Summer Sweet Corn Bruschetta.
Ingredients:
- Herbed goat cheese
- French bread baguette
- Olive oil
- Can of sweet corn kernels
- Cherry tomatoes
- Fresh chopped basil
- Salt to taste
Instructions:
Preheat the oven to 350 degrees.
Slice a french bread baguette into ½ – 1 inch thick slices, and layer them on a baking sheet.
Brush some olive oil onto the top of each slice of bread.
Place the bread slices in the oven until they are slightly browned and toasted.
While the bread is cooking, place a can of sweet corn kernels into a skillet over medium-high heat on the stove with just a touch of olive oil. Let the kernels sit for a bit on one side without stirring to get a charred effect on the kernels themselves. Stir the kernels once charred, and do not let them burn.
Add some cherry tomatoes that have been sliced in half to the skillet when the corn has almost finished cooking.
Let them blister slightly in the pan with the corn.
When the bread is finished toasting, layer some herbed goat cheese onto the top of each slice of bread. We used a sundried tomato and herb goat cheese, but you can use any kind that you prefer.
Top each piece of cheese-covered bread with some of the corn and tomato mixture.
Sprinkle each piece of bread with some fresh chopped basil, and salt to taste.
Enjoy!
Each bite-sized treat holds such fantastic flavors and textures. This Goat Cheese Summer Sweet Corn Bruschetta will be your new favorite summer snack.
Goat Cheese Summer Sweet Corn Brushetta
Ingredients
- Herbed goat cheese
- French bread baguette
- Olive oil
- Can of sweet corn kernels
- Cherry tomatoes
- Fresh chopped basil
- Salt to taste
Instructions
- Preheat the oven to 350 degrees.
- Slice a french bread baguette into ½ - 1 inch thick slices, and layer them on a baking sheet.
- Brush some olive oil onto the top of each slice of bread.
- Place the bread slices in the oven until they are slightly browned and toasted.
- While the bread is cooking, place a can of sweet corn kernels into a skillet over medium-high heat on the stove with just a touch of olive oil.
- Let the kernels sit for a bit on one side without stirring to get a charred effect on the kernels themselves. Stir the kernels once charred, and do not let them burn.
- Add some cherry tomatoes that have been sliced in half to the skillet when the corn has almost finished cooking. Let them blister slightly in the pan with the corn.
- When the bread is finished toasting, layer some herbed goat cheese onto the top of each slice of bread. We used a sundried tomato and herb goat cheese, but you can use any kind that you prefer.
- Top each piece of cheese-covered bread with some of the corn and tomato mixture.
- Sprinkle each piece of bread with some fresh chopped basil, and salt to taste.
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