Hello fellow corn lovers.
Right now I’m on my way (with a few detours) to the Jersey Shore for a few days — maybe my thirtieth summer there. I remember how the weeks between the end of school and the beach used to drag forever. Now I blink and the season feels like it’s almost over.
Can I just enjoy summer for a minute?
I spent so many Junes sneaking my mom’s orange gel sunscreen and riding bikes along the boardwalk. So even if it’s not technically summer yet, it sure feels like it here on the blog — which means it’s time for all the summer food: corn, tomatoes, basil, and lots of salt and pepper. It’s the best season for simple, fresh combinations.
Enter these summer crostini.
This whipped goat cheese was inspired by a whipped feta I love, but since I didn’t have feta on hand I used goat cheese instead and whipped it with roasted garlic for a rich, creamy spread. It’s easy and the flavors are bright and delicious on toasted bread. These crostini also make a fantastic open-faced sandwich if you prefer something more substantial.
My obsession with corn is real — grilled, caramelized, or fresh off the cob, I want it every way. Paired with sweet cherry tomatoes, goat cheese, and fresh basil, it’s a summer combination that never gets old.
Summer Crostini with Whipped Roasted Garlic Goat Cheese
Pin Recipe
Leave a Review »
Ingredients
- 1 baguette, sliced into 16 rounds
- 12 ounces goat cheese
- 2 tablespoons whipped cream cheese
- 1 head of roasted garlic
- 4 ears of grilled corn cut from the cob
- 1 pint grape tomatoes, quartered
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon olive oil
- 1/4 cup fresh basil, chopped
Instructions
-
Preheat the oven to 375°F. Arrange the bread slices on a baking sheet and toast until golden, about 10–12 minutes. Remove and let cool slightly.
-
While the bread bakes, combine the goat cheese, whipped cream cheese, and roasted garlic cloves in a food processor. Blend until smooth and creamy.
-
Toss the quartered tomatoes with salt, pepper, and olive oil.
-
To assemble the crostini, spread each toasted slice with the whipped goat cheese, then top with a spoonful of tomatoes, a sprinkle of grilled corn, and fresh chopped basil. Serve immediately.
Did you make this recipe?
Share a photo and tag the recipe on social media using the hashtag you like. I appreciate you so much!
Fun fact: the orange gel sunscreen I used to steal as a kid is still around — which is delightfully nostalgic and makes me want to hold on to the 1990s a little longer.