Hello fellow corn freaks.
As you read my rambling words, I’m currently somewhere en route (with a few detours) to the Jersey shore for a few days and… maybe my 30th summer there? I can remember when the two weeks between the end of school and beach used to DRAG on, and now here I am are feeling like the summer is over.
OMG CAN’T I JUST ENJOY LIFE FOR A MINUTE.
I spent countless Junes stealing my mom’s ban de soleil orange gelee sunscreen (please tell me someone remembers this) and riding bikes on the boardwalk. Which means that since it’s that time, it is now officially summer for the 13th time on this blog even though it still isn’t officially summer in the real world.
But this is so the real world. Right? whatever.
So, summer crostini!
I don’t JUST think about smearing orange gel sunscreen on my body and sandy beaches when summer comes along – I sorta think about food too. Yeah. I mean, it’s only the best time ever to eat corn, tomatoes, more corn and more tomatoes. Lots of salt, pepper, corn and tomatoes. Uh huh. It doesn’t get any better than that.
This whipped goat cheese was inspired by my whipped feta, and while the latter is completely perfect, I just didn’t have any feta. So I whipped my goat cheese. With roasted garlic for tonnnnns of flavor. It’s so simple but the flavors are just so good together. They make for an excellent sort of sandwich too, if you’re into that kind of thing.
And it’s still only the beginning of my obnoxious, ridiculous corn obsession. If you think I can’t get enough? Times that by twenty. Grilled, caramelized, fresh – I want it every way. And when it’s combined with some cherry tomatoes, cheese and fresh basil? Yikes. Can’t take it.
1 baguette, sliced into 16 rounds
12 ounces of goat cheese
2 tablespoons whipped cream cheese
1 head of roasted garlic
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 oven to 375 degrees. Place bread slices on a baking sheet and bake until golden, about 10-12 minutes. Remove and let cool slightly.
While bread is baking, add goat cheese, cream cheese and roasted garlic cloves to the bowl of your food processor and blend until creamy.
Toss tomatoes with salt, pepper and olive oil.
To prep crostini, spread each slice with goat cheese then top with a handful of tomatoes, grilled corn and fresh basil. Serve!
Newsflash: apparently this orange gelee stuff is still around and I can buy some, therefor enabling my can-it-please-be-1995-forever attitude. Mind -> blown.