Corn & Whipped Feta Crostini

Corn & Whipped Feta Crostini4

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PREP TIME
15 min
COOK TIME
15 min
TOTAL TIME
30 min
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YIELD
24 slices

What You Need

For the Crostini:

  • 1 baguette, cut into 1/2-inch thick slices, about 24 slices total

  • 1 tablespoon olive oil

Corn and Basil Topping:

  • 2 tablespoons butter (unsalted), can use olive oil instead if desired

  • 2 ears Dandy® sweet corn, cut from the cob

  • pinch of salt and pepper

  • 2 tablespoons fresh chopped basil, plus more for garnish

Whipped Feta:

  • 6 ounces feta cheese, crumbled

  • 2 ounces cream cheese, softened at room temperature

  • 1 tablespoon olive oil

  • 2 tablespoons lemon juice

  • pinch of salt and pepper

Make It

For the Crostini:

Preheat oven to 350ºF. Arrange the bread slices on an ungreased baking sheet and brush with 1 tablespoon olive oil. Bake for 10 minutes, flipping halfway through until golden brown.

Corn and Basil Topping:

Using a sharp knife, cut kernels from cobs. To a skillet, melt butter (or olive oil) over medium-high heat. Add the corn kernels and saute until browned, about 4-5 minutes. Remove from heat and stir in a pinch of salt and pepper, and 2 tbsp of chopped basil. Stir to combine.

Whipped Feta:

For the whipped feta: place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add olive oil, lemon juice, and a pinch of salt and pepper; process until smooth.

To assemble:

To assemble: Spread the whipped feta dip over a crostini slice and top with seasoned corn kernels. Garnish with fresh basil and serve.

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