Following in the footsteps of last week's summertime crostini, I thought it'd be nice to continue with the theme and utilize a few more ingredients that are fresh and fabulous at this time of year!
How about a fresh grilled corn, basil, roasted tomato, sauteed shallot and baby zucchini bruschetta with Young Goat Gouda? A great celebration of summer's bounty. Sure there's a little bit of prep time involved but its worth it!
Let's start with the roasted tomatoes first since they take the longest. Grab 1/2 cup of roasted tomatoes, drizzle with EVOO, top with some sel de la guerande, oregano and marjoram and place in an oven safe dish for about 30 minutes at 300 degrees or until golden brown and somewhat shriveled. While the tomatoes are cooking, dice up a few baby zucchini and a shallot and place in a skillet with EVOO, a little bit of diced fresh basil and oregano and cover. Cook over low heat for approximately eight minutes till the zucchini is cooked through. Baby zucchini cooks much more rapidly than its larger cousins so make sure to not overcook. Next up grab your stove top grill and rub some EVOO on two ears of corn, grill till you get a nice char on the corn. Also on the stove top grill, grab some baguette to toast as well. Once the corn is done make sure to shave off all the kernels, combine with zucchini and roasted tomatoes, add a little bit extra sel de la guerande and a few sprinkles of crushed red pepper for a nice kick. Stir together so all of the veggie juices combine. Now it's time to assemble the bruschetta -- take your Young Goat Gouda which I find to be fresh, crisp, lactic, creamy, with the perfect lightness to it and slice. Place the piece of Goat gouda on top of the toasted baguette and top with your grilled corn salad. Enjoy this with a California Sauvignon Blanc.
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