They say that necessity is the mother of invention, but I would also argue that abundance is another mother of invention.
Last weekend, I came home from the PDX Food Swap with 5+ pounds of fresh blueberries. I made jam (recipe to come!), enjoyed fresh blueberries with my yogurt and granola for breakfast every morning, and even froze a few berries. After all of that, I still had blueberries leftover.
With the remaining blueberries, I wanted to do something savory and unexpected. I took stock of what I had in the fridge and in the garden, and decided to roast blueberries with fresh corn and thus created this bruschetta. (Let’s be honest: roasting fruits or veggies and placing them atop goat cheese and bread is usually a good idea.)
I love the balance of sweet and savory flavors in this dish, and the pop of the fragrant basil and tangy goat cheese. Everything just works.
It’s a perfect little summer appetizer.
- 1 cup fresh corn kernels
- 1 cup fresh blueberries
- 1 tablespoon olive oil
- Salt & freshly ground black pepper
- 1 teaspoon honey
- 4-6 oz goat cheese, room temperature
- Handful of fresh basil leaves
- Preheat oven to 400 degrees. Toss blueberries and corn with olive oil, salt, and pepper. Place in a baking pan and roast for 8-10 minutes, until corn is starting to brown. Remove from oven and set aside and allow to cool.
- For the crostini, you can serve them one of two ways. If you’re strapped for time (or don’t feel like turning on the oven), you could simply serve the bruschetta on fresh, soft slices of baguette. Otherwise, you can crisp the baguette slices in a 350 degree oven. Simply brush baguette pieces with olive oil and lay in a single row on a lined baking sheet. Bake for 10 minutes, or until golden brown along the edges.
- To assemble the crostini, spread a layer of goat cheese on each baguette slice. Place a generous spoonful of corn and blueberry mixture atop the cheese. Drizzle honey atop each, and sprinkle a bit of flake sea salt and freshly ground black pepper. Top each with a fresh basil leaf.