Serves 4 Summer Squash and Corn Chowder
Summer Squash and Corn Chowder
* Preheat oven to 425º. Arrange 12 thin baguette slices on a baking sheet; bake at 425º for 6 minutes or until toasted. Rub toasts with cut sides of a halved garlic clove. Combine 1/2 cup finely chopped tomato, 2 teaspoons chopped fresh basil, 1 1/2 teaspoons extra-virgin olive oil, 1 teaspoon balsamic vinegar, and 1/8 teaspoon salt; top toasts evenly with tomato mixture.