Summer in Your Mouth

With most schools back in session, summer is coming to a close.  I don’t know about you but this summer just flew by.  So to milk the most out of it, here is a recipe that according to Maria, author of beanafoodie, was just like summer in your mouth.  I made this recipe for our intern graduation back in June and they were a big hit.  I’m sure they would be perfect for any labor day festivities

Goat Cheese Crostini

Goat Cheese Crostini


1 baguette, sliced into 16 rounds
10-12 ounces of goat cheese
2 tablespoons whipped cream cheese
1 head of garlic
1 bag of frozen sweet corn OR 4 ears of grilled corn, cut from the cob 
1 pint of grape tomatoes, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
1/4 cup fresh basil, chopped

  1. Preheat the oven to 375 degrees.  Slice the baguette on a diagonal, making each slice about two centimeters thick.  Place on a baking sheet and pop into the oven for about 10 minutes, just enough so they crisp up and have a nice golden brown color.  Allow them to cool before adding toppings.
  2. In a food processor, combine the goat cheese, cream cheese and garlic and blend until smooth.  I used about 12 oz. of goat cheese and ended up with a lot of extra so I would advise adding it slowly until it looks like the right volume. 
  3. If using frozen corn, boil until it is thawed and then sauté with a little olive oil.  If you have access to a grill, just cut the corn right off the cob.
  4. In a large bowl, mix the tomatoes, salt, pepper and olive oil to ensure that the tomatoes are evenly coated.  Then add the corn and basil, mixing thoroughly.
  5. Once the bread is cool, spread on the cheese then scoop on a mound of the vegetable mixture. 

Goat Cheese Collage

That’s it!  It took me about 30 minutes and it made enough for 10 people to each have a couple slices.  It was so easy once everything was mixed that I actually assembled a second batch halfway through the party .

What is your favorite summer recipe?


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