Grilled Corn, Cotija, and Cilantro Crostini, and Grilled Figs and Ricotta Toast
Source: David Groff, San Francisco Cooking School
This recipe was demonstrated for CUESA’s Market to Table program on September 19, 2015. Adapted from a Bon Appétit recipe.
Grilled Corn, Cotija, and Cilantro Crostini
Makes 12 crostini
2 ears corn, shucked
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
12 (¼ inch thick) slices baguette
½ clove garlic
3 tablespoons crumbled cotija cheese (or substitute feta cheese)
¼ cup sour cream
Cilantro leaves, for garnish
Chili powder, for garnish
Rub the corn with vegetable oil. Season it with salt and pepper. Grill it until it is tender and slightly charred. Slice the corn off the cob in wide strips. Brush both sides of the bread slices with oil and grill or toast them until golden. Rub one side of each with the cut clove of garlic. In a small bowl, mix the crumbled cheese and sour cream. Smear the toasts with the cream mixture. Top with grilled corn. Squeeze lime juice over each. Garnish with cilantro leaves and sprinkle with chili powder.
Grilled Figs and Ricotta Toast
Makes 12 toasts
12 (¼-inch-thick) slices of baguette
2 tablespoons extra virgin olive oil, plus more for brushing on the toasts
1 tablespoon balsamic vinegar
6 Black Mission figs, sliced ¼ inch thick
1 tablespoon pomegranate molasses
1 cup whole milk ricotta
Fresh mint leaves, for garnish
Fresh ground black pepper
Adjust the oven rack to the middle position and preheat the oven to 350°F. Brush both sides of baguette slices with oil and place on a sheet tray. Bake until lightly browned and crisp, about 8 minutes. Set aside to cool. In a large bowl, whisk together the balsamic vinegar and olive oil. Add the figs to the bowl and toss them gently in the dressing until they are thoroughly coated. Heat a grill pan to medium-hot. Place the figs on the grill pan. Cook for 2-3 minutes (depending on how hot the pan is) until grill marks appear. Using tongs or a spatula, flip them over and grill for another 2-3 minutes. Remove the figs to a platter or sheet pan and brush the exposed sides with pomegranate molasses. Spread the ricotta generously on the toasts. Top with a few pieces of fig, a mint leaf, and some black pepper.
Photo by Megan Liamos.