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Pesto and Corn Crostini

Photo: Greg Dupree; Styling: Mindi Shapiro

Active time 3 mins
Total time 15 mins

Serves 8

For a summertime spin on a classic crostini, add some fresh summer produce to your toast. Use fresh basil from your garden to whip up a delicious pesto, and top with fresh corn kernels, sugar, and salt.


  • 24 (1/2-inch-thick) diagonally cut baguette slices
  • 1/4 cup unsalted butter, melted
  • Lemony Buttermilk Cream Cheese
  • Jarred pesto
  • Fresh corn kernels
  • Sugar
  • Salt

How to Make It

  1. Preheat oven to 375°F. Arrange baguette slices in a single layer on a baking sheet. Brush tops with melted butter. Bake in preheated oven until slices are just beginning to brown at edges, about 12 minutes. Remove from oven, and cool to room temperature.

  2. Spread 1 1/2 teaspoons Lemony Buttermilk Cream Cheese on each crostini.

  3. Top with pesto, corn kernels, sugar, and salt.