To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
Makes approx. 24 crostini

INGREDIENTS:

1 baguette, cut crosswise into 3/4-inch thick slices
Olive oil for brushing both sides of sliced bread
Approx. 4-6 ounces goat cheese

1 small onion, diced
8-10 ounces sliced mushrooms
1 large clove garlic, minced
1 Tbs fresh chopped thyme (or 1/2 tsp dried thyme)
2 ears corn, kernels removed (or 3/4-1 cup frozen corn)
1/3 cup chopped green onion (optional)
Salt and pepper to taste

PROCEDURE:

Both sides of the 3/4-inch thick sliced bread with olive oil and then toast those in a preheated 350 degree oven on a baking tray.

While you're keeping your eye on the crostini, and flipping them over part way through so both sides brown up, you can make the topping.

Add a splash of olive oil to a large saute pan on medium high heat and add 1 small, diced onion and cook that to soften.

At that point, add 8-10 ounces of sliced mushrooms and cook those to soften.

Then add 1 large minced clove of garlic, about 1 Tbs fresh chopped thyme and the kernels of corn from 2 ears of corn.

Cook those things for a few minutes, add the chopped green onion and turn the heat off.

Season that with a little salt and pepper to taste and, once the crostini are lightly browned on both sides, pull them out of the oven to cool down.

At that point, spread a layer of goat cheese on top of each crostini and top each one with some of the mushroom mix.

HINTS:

You may need to add a little more olive oil as you add the mushrooms to the sauté pan.