Dawn Rossbach
Smoky Corn Salsa Tapas
I tried a recipe from the August 2009 issue of Bon Appetit, called Smoky Corn Salsa. I'd post a link to the recipe, but it's not published on the web site yet.
They recommended using it with grilled fish, chicken or pork, or a fill for quesadillas, but I went with the tapas via french bread baguette. I was in heaven.
The vegetables are grilled, including the green onions, imparting the smoky flavor which combined with the sauteed cumin and minced garlic, provided a tasty topping for my baguette slices.
The ritual is what I love! Take one of the freshly cut garlic cloves and rub all over one side of the baguette. Take the halved tomato, gently squeeze some of the juice onto the bread and then drizzle olive oil on top. Scoop some of the corn salsa on top of it all and balance that baby right to your mouth. You won't want to lose one kernel.
On the plate, I also cut some provolone to serve as a topping, but I sort of lost interest in that after tasting the salsa.
Smoky Corn Salsa Tapas
I tried a recipe from the August 2009 issue of Bon Appetit, called Smoky Corn Salsa. I'd post a link to the recipe, but it's not published on the web site yet.
They recommended using it with grilled fish, chicken or pork, or a fill for quesadillas, but I went with the tapas via french bread baguette. I was in heaven.
The vegetables are grilled, including the green onions, imparting the smoky flavor which combined with the sauteed cumin and minced garlic, provided a tasty topping for my baguette slices.
The ritual is what I love! Take one of the freshly cut garlic cloves and rub all over one side of the baguette. Take the halved tomato, gently squeeze some of the juice onto the bread and then drizzle olive oil on top. Scoop some of the corn salsa on top of it all and balance that baby right to your mouth. You won't want to lose one kernel.
On the plate, I also cut some provolone to serve as a topping, but I sort of lost interest in that after tasting the salsa.