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.