These Charred Corn Sweet Pepper Crostini with smooth ricotta, cream cheese, feta, and fresh herbs are a delicious but simple appetizer (or an entire meal).
Charred Corn Sweet Pepper Crostini
Hello, everyone. Happy Labour Day who’s celebrating! I bet the Charred Corn Sweet Pepper Crostini would be a beautiful addition to your extended weekend.
I hope you are doing well. We have had a little vacation which affected my blogging activity. Not that I didn’t have any time (I had), but I was lazy. Please forgive me – I am going to catch up this week.
There’s another thing. Every year, between seasons, I have a situation. As you might know, I don’t share recipes immediately after photographing, and it’s rather convenient to have materials enough for 2-3 weeks ahead (Like it happened last fall when my camera broke, and I wasn’t able to shoot for 3 weeks. That wasn’t stressful as I had quite a few unpublished recipes). On the other hand, that sometimes might involve some decision-making. For example, I have accumulated…12 recipes to share with you…before I start my apple and pumpkin season. And as you know, apple and pumpkin seasons are rather short as they are followed by the Christmas season. Thus, I will likely need to discard some of the recipes.
What do I have for you?
- 3 perfectly summer ideas (featuring watermelon and corn; including pasta and gnocchi);
- 3 ice cream ideas (what of course can be shared all year round)
- 6 ideas which are perfect for the transition between seasons (Including gnocchi…and more gnocchi. And a cheesecake. But no apples and pumpkins are involved);
Oh boy, I totally forgot that during our vacation I made and photographed 4 more recipes, perfect for autumn. I mean, 16 recipes…and only 4 weeks until the time I am planning to start off my autumn season? I don’t think I’ve ever had that many unpublished recipes. I clearly see the challenge here. Do you?
All right, let’s have one recipe at a time, and we’ll see how it goes.
The Charred Corn Sweet Pepper Crostini with 3 kinds of cheese and a lot of fresh thyme is my first September recipe (but not the last corn recipe). You can whip his delicious appetizer up in just 15 minutes. But I gladly had it for my lunch.
In a meanwhile, what mentioned recipes would you like to see?
Cheers for now.
- baguette, 7-9 slices
- 1/3 cup fresh ricotta
- 3 tbsp. cream cheese (preferably with herbs and garlic)
- 4 tbsp feta, crumbled and divided
- 2 ears fresh corns (about 1 cup kernels)
- 1/2 sweet pepper, seeded and thinly sliced or cubed (I used green pepper, but I recommend using red for some colorful contrast)
- 1 tsp, coconut oil
- 1/2 tsp smoked paprika
- a pinch of hot pepper
- a pinch of black pepper
- a pinch of salt
- 1 tbsp. fresh thyme
- Shuck, clean, and rinse corn well. Using a knife, cut the corn kernels off the cobs.
- Place the corn kernels and peppers in a dry pan (no oil yet) over high medium heat and cook about 3-4 minutes, turning occasionally until some kernels are charred.
- Add the coconut oil, spices, and herbs. Cook, turning, for another 5 minutes or until the desired charring. Off heat and slightly cool.
- In a meanwhile, toast the baguette on a dry pan, from both sides.
- In a small bowl, combine the ricotta, cream cheese, and 2 tbsp. of feta.
- Spread some cheese mixture on each slice of toasted bread. Top with the corn and finish with the remaining feta on top. Add more fresh thyme and garnish with basil, if desired.