Sweet and crunchy, Fresh Corn Crostini with Samedha Mukhvas is a flavorful bite-sized treat.
Fresh Corn Crostini with Samedha Mukhvas
Fresh Corn Crostini with Samedha Mukhvas
Nirupama Chintamani
4
15 minutes
Side Dish
Fresh Corn Crostini is a vibrant and savory appetizer featuring crispy toasted baguette slices topped with creamy goat cheese and a sautéed corn mixture. The corn is cooked with minced shallots, olive oil, and the flavorful Prana Kitchens Samedha Mukhvas spice mix, adding a subtle kick of heat. Garnished with fresh cilantro or parsley, these crostini offer a delicious combination of sweet, tangy, and spiced flavors, perfect for any occasion.
Ingredients
- 2 cobs of fresh corn or 1.5 cups of frozen corn
- 1 shallot, minced
- 1 tsp Prana Kitchens Samedha Mukhvas
- 4 tsp olive oil (2 tsp for making the corn topping plus 2 tsp to brush on the crostini)
- Salt
- A pinch of crushed red pepper flakes
- 1 small Baguette
- Small pack of creamy goat cheese (about 3-4 oz) at room temperature
- Cilantro or parsley
Directions
Preheat the oven to 350º F.
- Make the corn topping: Add olive oil to a pan over medium heat. When it’s hot, add Samedha Mukhvas spice mix and a pinch of red pepper flakes. Add minced shallot and sauté together for a few minutes. Add salt, mix well, and add corn kernels. Sauté for a minute or two. Turn the stove off and let the mixture cool.
- Make crostini: Using a serrated knife, cut the baguette into about ½-inch thick slices. Brush the bread with olive oil on both sides and spread the slices out on a sheet pan. Place the pan in the oven until the bread is lightly toasted, about 10-12 minutes. Take the crostini out of the oven and let them cool slightly.
- Assemble the crostini: Take the crostini out of the oven and arrange them on a plate. Spread the goat cheese on each piece of bread and top it with a spoonful of sautéed corn. Garnish with cilantro/parsley and enjoy!