Wednesday, May 16, 2012

Roasted Sweet Corn & Bacon Bruschetta (with Demo Video)

It is HEEEEEERRRRRREEEEE!!!!! My first cooking demo video made in collaboration with the When Creativity Knocks team was just posted on their website yesterday and I couldn't be more proud or excited. For my first time in front of the camera I decided to stay within my wheelhouse and do this awesome Summer time bruschetta that I recently began making for my girlfriends. Sweet corn is coming into season so getting some fresh on the cob makes this appetizer really pop. Great for BBQ's or wine night with the Ladies you can't go wrong with the combination of sweet, salty, & creamy flavors on this dish!


 1 Loaf Ciabatta Bread
3 Strips thick cut (preferably applewood smoked) Bacon
1 Cup (1 Cob) Fresh Sweet Corn Kernels
1 Cup Fresh Whole Milk Ricotta
6-8 Full Sized Basil Leaves Julienned
Kosher or Sea Salt to Taste


 1 Baking Sheet lined with Aluminum Foil
Cooking Tongs
Serrated Knife
Chef’s Knife
Cutting Board
Table Spoon


      Pre heat broiler

     Cut Ciabatta loaf into 10 – 12 1 in slices

    Spray or brush slices on both sides with olive oil and arrange in a single layer on the foil lined baking sheet

     Broil 4 minutes on the first side in the middle shelf of the oven

    Take the baking sheet out of the oven and with tongs flip each slice over

    Put the sheet back in the oven to broil the second side for 2 minutes

      Remove slices from the baking sheet with your tongs and let them cool on your serving plate

   Turn oven Temperature to 450 degrees F

     Slice bacon into ½ inch wide lardons (baton shaped pieces of bacon)

 Scatter on foil lined baking sheet and put in the oven for 4 minutes

While the bacon is beginning to crisp cut the kernels off the cob of corn using a downward slice with your chef’s knife as close to the core as you can (1 medium sized cob should yield 1 cup of kernels, if you are using frozen make sure they thaw and measure 1 cup)

   Remove bacon from the oven and using a spatula move the pieces around the baking sheet while incorporating the corn kernels


Put the sheet back in the oven for 3 minutes, start spreading each ciabatta piece with a rounded tablespoon of ricotta

  Move the corn and bacon around the sheet 1 more time and roast for 3 more minutes

             Once all the ciabatta pieces have ricotta sprinkle them with sea salt

           Add a layer of roasted corn & bacon mixture (just one layer, if you put too much it will mostly fall off)

                  Garnish the top of each piece with some julienned basil


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