Sunday, October 4, 2015

Until Next Year Tomato Season.

This is my farewell post to my absolute favorite vegetable season. See you next summer yummy BLTs and delicious Caprese salads. I will also miss this play on traditional bruschetta from one of my favorite bloggers. I usually follow How Sweet Eats recipes to a tee, but I made a couple modifications because well, I was lazy and wanted to skip steps like grilling. I don't have a balcony for barbecuing in my new apartment and walking to the communal BBQ is just.too.far. No, not at all, but I love raw corn so here we go!

It is pretty darn close to her recipe, so feel free to jump over to her blog at take a look too.

Tomato, Corn, Basil + Whipped Roasted Garlic Cheese Crostini 
(adopted from How Sweet Eats)

Preheat oven to 375 degrees F.

1 baguette, sliced
12 ounces of sheep's milk cheese (goat cheese or feta cheese works too!)
2 tablespoons of whipped cream cheese
1 head of roasted garlic
2 ears of raw sweet white corn, cut from the cob
1 pint of heirloom tomatoes (grape, cherry, sun golds...I love the color)
1/4 cup fresh basil, chopped
1 teaspoon olive oil
salt and pepper to taste

-Place sliced baguette onto baking sheet and bake until golden, about 8-10 minutes (bake longer if you want it really crispy)
-While bread is baking, add cheeses and roasted garlic cloves to a food processor and blend until creamy.
-Toss corn, basil, sliced tomatoes in olive oil, salt and pepper.
-Spread your whipped roasted garlic cheese on your baguette and then top with the tomato/corn/basil goodness.

Eat as many as you possibly can! That's what I do.