Hello fellow corn lovers.
As you read this, I’m somewhere en route to the Jersey Shore for a few days, with a few detours along the way — maybe my thirtieth summer there. I remember how the two weeks between the end of school and the first beach trip used to feel endless. Now the summers fly by and I’m already panicking that it’s almost over.
Can’t I just enjoy things for a minute?
I spent countless Junes stealing my mom’s orange gel sunscreen and riding bikes along the boardwalk. So yes, it’s officially summer here on the blog again — even if the calendar hasn’t quite caught up. Summer foods are what I think about: corn, tomatoes, more corn, and more tomatoes. Lots of salt, pepper, and basil. It truly doesn’t get much better.
Enter: summer crostini.
This whipped goat cheese was inspired by my whipped feta recipe. I didn’t have feta on hand, so I whipped goat cheese instead — and added roasted garlic for tons of flavor. It’s simple, silky and bright, and it makes a beautiful base for sweet cherry tomatoes, grilled corn and fresh basil. It also doubles as a terrific sandwich spread if you’re feeling indulgent.
My corn obsession? Still going strong. Grilled, caramelized, or simply fresh from the cob — I want it all. Tossed with cherry tomatoes, cheese and basil on a crisp crostini, it’s summer in one bite.
Summer Crostini with Whipped Roasted Garlic Goat Cheese
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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
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Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet and bake until golden, about 10–12 minutes. Remove and let cool slightly.
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While the bread bakes, combine the goat cheese, whipped cream cheese and roasted garlic cloves in a food processor. Blend until smooth and creamy.
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Toss the quartered tomatoes with salt, pepper and olive oil.
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To assemble the crostini, spread each slice with the whipped goat cheese and top with a spoonful of tomatoes, a sprinkle of grilled corn and chopped basil. Serve immediately.
Did you make this recipe?
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PS: Apparently that orange gel sunscreen is still around and available to buy, which genuinely thrilled my 1995-loving self. Mind = blown.