Pesto and Corn Crostini
Photo: Greg Dupree; Styling: Mindi Shapiro
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.
How to Make It
Step 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.
Step 2
Spread 1 1/2 teaspoons Lemony Buttermilk Cream Cheese on each crostini.
Step 3
Top with pesto, corn kernels, sugar, and salt.
