August 20, 2009
I’ve been digging fresh corn these days, big time. Every Saturday, I hit the farmer’s market with big ideas about what I’ll do next with the sweet kernels, but always end up serving corn on the cob. It’s just so easy and—slathered with butter and sprinkled with salt—the perfect summer side dish.
A recent afternoon-into-dinner date with friends finally inspired me to change things up. The plan was to keep things easy and low key, so we decided to order pizza (spinach for the kids, pepperoni for the adults—because you might as well enjoy it when you go there!). But I wanted to make something healthy and homemade to nosh on before dinner.
Crostini and bruschetta (read about the difference between the two) are one of my go-to, quick entertaining tricks (even when I’m just entertaining the ChowPapa and ChowBaby). They are quick and easy, make use of what you have on hand and, most importantly, satisfying. After all, we’re talking about yummy pieces of toast topped with good stuff.
So, instead of splitting 3 ears of corn between 2 adults and 2 kids, I whipped up these crostini which pair sauteed corn and shallots (as perfect as hot buttered corn cobs) with fresh ricotta. They took all of 20 minutes and one pan to make. And completed the evening’s bread/cheese extravaganza. Yum.
Fresh Corn & Ricotta Crostini
(for kids 12+ mos)
1/2-3/4 loaf organic bread (italian or baguette; day old is fine), cut into 1/2″ slices
organic olive oil, to brush on bread and drizzle on cheese
3 tbsp organic butter
1/2 c organic shallots, finely chopped
3 ears fresh organic corn, kernels cut from the cob
one container organic ricotta cheese (fresh makes this especially delicious)
salt & pepper, to taste
chevril, basil, or chives, for garnish (optional)
1. Preheat oven to 350 degrees. In the meantime, lightly brush top side of bread slices. Toast until light golden brown.
2. While bread toasts, heat butter in a large skillet. When sizzling, add shallots and saute until they just start to turn golden brown. Add corn and continue sauteing until corn is cooked through and you get a nice, light caramelization. Season older kid and adult portions with salt and pepper.
3. Spread ricotta on bread—the exact amount depends on your taste. Drizzle with olive oil and sprinkle with salt. Top with corn and shallot saute. Garnish with fresh herbs.