If you are searching for a low-hassle summer appetizer, look no further. Crostini are my go-to when I’m pressed for time and low on ingredients. They are a seamless vehicle for seasonal toppings. Since we are in the midst of summer, I am loving corn and fresh tomatoes. It also gives a festive flair with the bright colors!
Don’t forget to tag me in your summer appetizer creations on Instagram @nutritionbymia!
Nutrition:
Tomatoes: In season now! Cooking tempers the acid and bitter qualities to bring out its warm, rich sweetness. When selecting tomatoes they should be well-shaped and smooth skinned with no wrinkles or bruises. Store them at room temperature and out of direct exposure to sunlight; they should keep for up to a week.
Corn: Corn on the cob is the quintessential summer side. A fun nutrition fact about corn is that the kernels off the cob are considered a veggie while popped corn is considered a grain. Both forms boast fiber and iron.
- 1 baguette
- 3/4 cup ricotta cheese
- 1 cup corn
- 1 cup cherry tomatoes, sliced into fourths
- Fresh thyme
- Preheat oven to 350 F.
- Cut loaf of bread into 1-inch thick slices.
- Brush both sides of bread slices with olive oil.
- Bake in the oven for 10-15 minutes.
- Remove from oven and top slices of bread with ricotta cheese.
- Top crostini with a half teaspoon of corn and half teaspoon of tomato.
- Garnish with fresh thyme and serve.
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