country bruschetta

today, we had some friends over for labor day.  it was a wild, fun, and exhausting time…  i always get exhausted when i entertain.  our friends are leaving this week, getting stationed across the country.  i figured we may as well send them off with a full tummy.  here’s the menu:

layered summer salad
– i halved everything but the cheese this recipe and it was plenty!
high-class country bruschetta
pizza (do not judge… it was last minute and we don’t have a grill!)
peaches and cream

the second best thing about summer is the corn.  i love a good, sweet cob of corn.  a few weeks back, i needed a fresh and tasty appetizer.  i love bruschetta (the italian version, with tomatoes and balsamic vinegar), but it didn’t really fit that day’s menu (grilled steak and asparagus).  i remembered hearing about something like corn bruschetta and decided to google it.  a few good ones showed up, and i picked one from the food network.  as written, it was okay, but with a few changes, i have crafted a “dericious” appetizer that everyone seems to love.  (AND more fattening, to boot.)

high-class country bruschetta

4 ears corn
3 tbsp. + 2 tbsp. butter
4 oz. prosciutto
3 cloves garlic
5 leaves fresh sage, finely chopped (more to taste)
1/2 c. heavy cream
Salt & pepper to taste
1 loaf of your preferred bread (country white or sourdough is my favorite), sliced

1.  Preheat oven to 400.  Using the 2 tbsp. butter, lightly butter bread slices and bake to desired toast.  (You definitely don’t want it too crispy… trust me.)

2.  Remove husks and cornsilk, rinse, and dry corn.  Cut kernels from ears of corn into a large bowl.

3.  In a skillet, lightly cook the prosciutto.  Remove from heat and chop when cool.

4.  In the same skillet, melt 3 tbsp. butter over medium-high heat.  Add garlic and sage and saute until fragrant, about a minute.  Add corn, desired salt and pepper and cook for 2 or 3 minutes.  Stir in cream (use more if necessary).  Bring to a boil and reduce heat to low.  Cook until cream is reduced by about half.  Remove from heat.

5.  Top each slice of bread with about a teaspoon of creamed corn (more or less depending on slice size), then with a pinch of prosciutto.  Serve warm or room temperature.  Makes about 20 moderate bruschetta bites.

* Variation:  You can leave the prosciutto un-fried and layer it under the corn.  But why?  You can also reduce the butter, but I like the butter flavor.  “MIDDLE class” country bruschetta would use bacon, and plain country bruschetta would include diced ham in the creamed corn.  All good, for the record.  Try fire roasting the corn!  That would be amazing (if I had a grill).  Also, you could grill your bread in larger slices.   Tell me how your country bruschetta looks!

Related Links: Saged Creamed Corn Bruschetta with Prosciutto (Food Network)