Let's Make a Toast

Sticking with the Italian theme, I put together some tips for a couple good party snacks...the corn bruschetta was adapted from a recipe by Michael Chiarello (in which uses fresh corn), and the other one was inspired by a classic cold antipasto platter served at Ciao here in Basking Ridge.


Warm Corn Bruschetta

 For the warm bruschetta, keep in mind that you may want to shred the prosciutto to make it easier to take a bite of. I tried it with whole slices of bruschetta, and while equally delicious, the corn ends up falling off of the bread and making a mess. Another way to do it is to wrap the whole slices of prosciutto around the toasts, then pile the corn on top.  

2 shallots, thinly sliced

2 tsp dried sage

1 small bag frozen corn kernels

S&P

1/2 c heavy cream
1/4 c white wine

Slices of grilled country bread

½ lb prosciutto , thinly sliced then shredded

In a skillet (or large pot) over medium-high heat, lightly brown the butter. Add the shallots and cook until it is light brown. Add the sage and cook until aromatic. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the cream and wine and simmer until it is reduced by half, about 4 to 5 minutes; turn off heat and let cool. Spoon the corn over the bread and serve with a slice of prosciutto on each.

Cold Prosciutto Parm Bruschetta with Honey


The combination of sweet and salty is surprisingly unique. The great part about this recipe is that the only cooking required is toasting the bread. These will hold up well if they are left to sit out at a party, and you can make them a few hours ahead of time without worrying about them getting soggy. Try substituting brie in for the parmesan cheese if you're looking to try something a little different.

1 loaf baguette bread, sliced thinly

2 tbsp olive oil

coarse ground S&P

1 tsp garlic powder

1 block parmesan cheese, thinly sliced

1/4 cup honey

Drizzle olive oil over bread slices, season with salt, pepper, and garlic powder and toss to coat. Spread evenly on a cookie sheet. Bake at 400 until toasty, about 10 minutes. Remove from oven and allow to cool completely.

Wrap one piece of prosciutto around a slice of parmesan cheese. Place on top of the toast slice. Drizzle generously with honey and season again with coarse salt and fresh ground pepper. Serve at room temperature.