Whipped Feta and Corn Crostini


Recipe by Becky Tarala from The Two Bite Club

Serves 20

1 tbsp olive oil
1 tbsp butter
1 tbsp fresh parsley (minced)
8 oz feta cheese (room temperature)
3 oz cream cheese (room temperature)
1⁄2 lemon, juiced
salt and pepper to taste
1 baguette (sliced into 1/2-inch slices_
3 tbsp olive oil

Heat olive oil and butter in a large skillet over medium-high heat. Add corn to the pan and saute for 4-5 minutes, stirring frequently until beginning to brown. Stir in fresh herbs and transfer to a serving bowl.

In your food processor, pulse feta until it is in small crumbles. Add cream cheese, lemon juice, salt, and pepper and process until smooth for 4 minutes, stopping to scrape down the sides as necessary. Transfer to a serving bowl.

Preheat oven to 325 degrees. Arrange bread slices on an ungreased baking sheet and brush with olive oil. Bake for 10 minutes. Remove bread from the oven and immediately lightly rub each piece with the raw garlic clove.

Smear each piece of toasted bread with some of the whipped feta and top with a spoonful of the corn. Serve immediately.