Crostini’s are a great appetizer & finger food to serve at a soirée but sometimes they also make for a great lunch. Isn’t that what tartines are after-all?

My girlfriend introduced me to this grilled corn recipe and I absolutely love it. Light, refreshing and delicious, it’s the perfect crostini to pass at a summer BBQ but equally as good when whipped up just for yourself for a light lunch (adjust amount of ingredients accordingly). Here’s how to make it:

Ingredients:
– 2 ears of corn, shucked
– 12 slices of ciabatta bred
– 1/4 cup sour cream
– 3 tbsp crumbled feta
– 1 clove of garlic
– Lime juice
– Cilantro, chopped
– Cayenne pepper

Instructions:
1. Rub corn with vegetable oil, salt + pepper
2. Grill on medium-high until slightly charred, turning frequently
3. Grill 12 slices of ciabatta bread
4. In a bowl, mix: sour cream & feta
5. Rub the toasts with a clove of garlic, then smear mixture on top
6. Slice off kernels from corn and sprinkle on toast
7. Drizzle lime juice, cilantro & cayenne pepper (optional)

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