Corn Bread Crostini

Name: Corn Bread Crostini
Ingredients: Extra-virgin olive oil, for drizzling; 2 cloves garlic, finely chopped; 2 slices speck or bacon, chopped; 3 ears corn, kernels scraped; 1 tablespoon butter; 1/4 cup heavy cream or half-and-half; Kosher salt and freshly ground black or white pepper; 2 scallions, finely chopped; 12 round slices crusty bread or baguette, about 2 to 2 1/2-inches in diameter

9 ingredients

7 steps

Ingredients

Extra-virgin olive oil, for drizzling
2 cloves garlic, finely chopped
2 slices speck or bacon, chopped
3 ears corn, kernels scraped
1 tablespoon butter
1/4 cup heavy cream or half-and-half
Kosher salt and freshly ground black or white pepper
2 scallions, finely chopped
12 round slices crusty bread or baguette, about 2 to 2 1/2-inches in diameter

Directions

1

Heat a drizzle of extra-virgin olive oil in a skillet over medium heat.
2

Add the garlic and speck and cook for 2 minutes, stirring.
3

Add the corn and cook until it's creamy and sweet, about 8 to 10 minutes.
4

Add the butter and cream.
5

Season with salt and pepper and stir in half the scallions.
6

Preheat the broiler, if using, and char the bread under the hot broiler or in an electric panini press.
7

Top the toasts with the corn mixture and garnish with the remaining scallions.