Ingredients
2 tablespoons butter
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 tablespoon chopped fresh parsley
8 ounces crumbled feta cheese
4 ounces cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 baguette, cut into 12 slices
olive oil (for brushing)
2 tablespoons butter
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 tablespoon chopped fresh parsley
8 ounces crumbled feta cheese
4 ounces cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 baguette, cut into 12 slices
olive oil (for brushing)
Instructions
1. Preheat oven 325°F.
2. Melt butter in large skillet over medium-high. Add corn; saute 5 minutes, stirring frequently until beginning to brown. Stir in parsley and remove from heat.
3. In food processor, add feta, cream cheese, lemon juice, salt and pepper. Process until smooth, stopping to scrape down sides as necessary.
4. Arrange bread slices on an baking sheet and brush with olive oil. Bake 5 minutes until toasted. Smear each piece with the whipped feta and top with spoonful of corn. Serve immediately.
1. Preheat oven 325°F.
2. Melt butter in large skillet over medium-high. Add corn; saute 5 minutes, stirring frequently until beginning to brown. Stir in parsley and remove from heat.
3. In food processor, add feta, cream cheese, lemon juice, salt and pepper. Process until smooth, stopping to scrape down sides as necessary.
4. Arrange bread slices on an baking sheet and brush with olive oil. Bake 5 minutes until toasted. Smear each piece with the whipped feta and top with spoonful of corn. Serve immediately.
