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
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
- 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.
- 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.
- 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.
- 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.
- Once the bread is cool, spread on the cheese then scoop on a mound of the vegetable mixture.
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 .