Saturday, July 12, 2014

Fresh Mozzarella and Corn Garlic Toasts with Basil-Balsamic Drizzle

Today at work I noticed our deli was having a "fresh mozzarella pull" event and I couldn't help but buy some! I hadn't had really fresh mozzarella since culinary school, and it truly is a treat. 

I love thinking up fun flavor combinations to put on toast. These mini garlic toasts make the perfect appetizer or side dish for chicken or steak. The sweet corn and sundried tomatoes are a perfect match for the salty cheese and fresh basil-balsamic vinaigrette that gets drizzled over the top. This is a great way to celebrate sweet corn season which is right on the horizon (aka my favorite part of summer)!




1. Preheat oven to 400.
2. In a blender, combine drizzle ingredients for 10 seconds. Transfer to a small bowl and set aside.


3. Place bread rounds on a baking sheet and coat with cooking spray. Sprinkle with salt and pepper. Bake until golden, 5-7 minutes. Immediately rub with garlic cloves.



4. Meanwhile, heat olive oil in a skillet over medium-high heat. Add minced garlic and shallot and cook for 1 minute. Add corn and sundried tomato and cook for 2 minutes longer. Season with salt and pepper and remove from heat.



5. Transfer toasts to a platter and top with mozzarella cheese slices, corn mixture and basil-balsamic drizzle.






Fresh Mozzarella and Corn Garlic Toasts with Basil-Balsamic Drizzle
Makes 8 toasts

All you need:
Drizzle
2 tablespoons aged balsamic vinegar (or 2 tablespoons balsamic vinegar + 1 tablespoon honey)
1/4 cup olive oil
5 fresh basil leaves, chopped
1 tablespoon Dijon mustard
Juice of 1/2 lemon
Salt and pepper, to taste

1 small loaf fresh Italian bread, sliced into 8 rounds
1 tablespoon olive oil
4 peeled garlic cloves, 2 left whole and 2 minced
1 shallot, minced
1-1/2 cups fresh corn kernels (about 4 ears)
1/2 cup julienned sundried tomato, chopped
8 oz. fresh mozzarella cheese, sliced into 8 rounds
Non-stick cooking spray

All you do:
1. Preheat oven to 400.
2. In a blender, combine drizzle ingredients for 10 seconds. Transfer to a small bowl and set aside.
3. Place bread rounds on a baking sheet and coat with cooking spray. Sprinkle with salt and pepper. Bake until golden, 5-7 minutes. Immediately rub with garlic cloves.
4. Meanwhile, heat olive oil in a skillet over medium-high heat. Add minced garlic and shallot and cook for 1 minute. Add corn and sundried tomato and cook for 2 minutes longer. Season with salt and pepper and remove from heat.
5. Transfer toasts to a platter and top with mozzarella cheese slices, corn mixture and basil-balsamic drizzle.

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