Southwestern Crostini

I am having a love hate- relationship with my computer at the moment. I'm sure that many of you can identify with me, right?  You know, one minute your computer is running fine, no problems, and Bingo, you have a hard disk error message , or something else affecting the health of your computer. That's where I am now. My Toshiba laptop is three years old, and everybody says just to get a new one, but I don't have the money for a new one right now  Scott and I have a good  friend that can replace the hard disk drive, and that is the way that I'm going. I have already backed up my files on the external hard drive.  Enough of this techie stuff for now,  on to the Southwestern Crostini, but I will keep you posted on ths state of my computer.  I may disappear for a few days, while my computer is being fixed.

Here in the Midwest, our window to purchase local produce is very small.  You have to take advantage of the local fruits and vegetables at almost every meal.  I have had several BLT's this week already. There is nothing like garden tomatoes and sweet corn, so I combined them in this Southwestern Crostini.  The Crostini  has fresh garlic gloves spread on the warm toasted bread, then add the fresh chopped garden tomatoes and sweet corn, mixed with a little cumin and olive oil, topped with Mexican cheese and sprinkled with a combination of fresh garden Basil and Mint.  Maybe this is really Fusion? Bruscetta? Whatever you call it, the flavors are wonderful, garlicky toast, earthy cumin, and the bright combo of Basil and Mint, all combined with the fresh tomatoes and corn.  I could eat these all day long! These Southwestern Crostini  would be a welcome addition to your Labor Day cookouts. Enjoy!

Southwestern Crostini- Serves 12

Ingredients:

·                     2-3 Tablespoons Olive Oil

·                     2-3 whole cloves Garlic

·                     2-3 large garden tomatoes, diced or 1 pint Red Grape Tomatoes, halved   

·                     1/2-3/4 cup cooked sweet corn, cut off the cob

·                     1 tsp cumin

·                     1 whole Baguette, sliced 3/4” slices, and toasted

·                     1/2 cup Mexican Cheese blend, grated

·                     16 whole fresh basil leaves, chiffonade

·                     10 fresh mint leaves, rough chop

Instructions:

Add tomatoes and sweet corn, 2 Tbsp olive oil, and cumin in a bowl.Toss to combine. Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible.. Toast slices in toaster oven or a regular oven at 425 F for 5-6 minutes. After toasting, immediately rub bread with fresh garlic cloves. 

 To serve, give the tomato- corn mixture a final stir, the spoon generously over the slices of bread.  Sprinkle with Mexican Cheese. Top with Basil- Mint mix. Enjoy!

I linked up my recipe to Brandie's The Weekend Potluck #134