Ingredients

The following ingredients have 4 Servings
  • 1 12-inch baguette (30 cm)
  • 4 Tbsp olive oil (60 mL, divided)
  • 8 oz room temperature feta cheese (226 g, block or crumbled)
  • 3 oz room temperature cream cheese (1/3 cup, 85 g)
  • 1 Tbsp chopped basil (+ more for garnish)
  • 2 cloves garlic (divided)
  • 1 ear corn
  • 1 zucchini (1 cm, cut into 1/2 inch thick planks)
  • Juice of 1/2 lemon
  • 1/2 tsp red pepper flakes

Instruction

  • Slice baguette into 1/2 inch (about 1 cm) thick pieces (about 24). Use 2 Tbsp of the olive oil to brush each side of the slices, then bake at 400 degrees F (204 C), for 5 minutes on each side, or until lightly toasted.
  • In a food processor, whip room temperature feta and cream cheese until smooth, just a minute or two. Add the chopped basil and 1 clove of minced garlic and mix until evenly combined.
  • In a small bowl, combine the other 2 Tbsp of olive oil with 1 clove of minced garlic. Brush onto the corn and planks of zucchini.
  • On either a grill, a grill pan, or a saute pan, cook the corn and zucchini over high heat until cooked through and slightly charred, 5 to 10 minutes.
  • Chop the zucchini into small pieces and cut the corn from the cob, trying to keep the corn as intact chunks if possible.
  • Spread a bit of whipped feta onto each slice of baguette, then top with a sprinkle of corn and a piece of zucchini. Drizzle with a squeeze of lemon juice, lightly sprinkle with red pepper, and garnish with chopped basil.