Roasted Corn & Jalapeño Créme Fraîche Crostini

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What you will Need:

  • Sliced French Bread or Baguette for Toasting
  • Olive Oil
  • 1 cup Crème Fraîche
  • 1 cup Roasted Corn (cut from cob)
  • 2 Limes for juice & zest
  • Salt
  • 1/2 cup Cilantro (remove stems)
  • 2 Jalapeño (seeds are the majority of the “heat”, add to suit taste)
  • Pico de Gallo seasoning (optional)

How it’s done:

  1. In a small bowl, mix Crème Fraîche, juice of 1 lime and about a tablespoon of lime zest.  Add salt and 1 jalapeño to taste.  Mix well and set aside.
  2. Toast the bread slices.  I like drizzling olive oil on the slices and broiling them until I get the desired color.
  3. Spread Crème Fraîche mixture on to toast.  Then add cilantro leaves and about a tablespoon of corn.  Top with thinly sliced jalapeño.  I added a dash of pico de gallo for a little pop of color & flavor.
  4. Serve & Enjoy
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