goat cheese bruschetta with grilled corn salsa

goat cheese bruschetta with grilled corn salsa

prep time: 25 minutes
cook time: 20 minutes
ready in: 45 minutes

makes: 40 servings, 1 slice. each


  • 4 ears fresh sweet corn, shucked, silk removed
  • 2 Tablespoons butter, melted
  • 1 lb. fresh salsa
  • Salt and pepper to taste
  • 1 (14 oz.) baguette, 1/4-inch slices
  • 8 oz. Goat Cheese, room temperature

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Soak corn in cold water for 15 minutes. Remove from water, dry and brush with melted butter. Season with salt and pepper.
  2. Preheat grill to medium high and lightly oil grates. Grill corn evenly on all sides, turning to avoid charring.
  3. Transfer to plate to cool. Once cooled, cut kernels from cob with sharp knife.
  4. Combine with fresh salsa in bowl and set aside.
  5. Preheat oven to 375°F. Spread baguette slices with Goat Cheese and arrange on cookie sheet in even layer.
  6. Place in preheated oven and bake for 8–10 minutes until edges begin to toast.
  7. Remove from oven and top each slice with 2 tablespoons of either salsa.
  8. Place back in oven for additional 3–4 minutes until salsa is warm.
  9. Remove from oven and arrange on serving platter. Serve while warm.

per serving: 70 calories, 3g fat, 2g saturated fat, 5mg cholesterol, 150mg sodium, 9g carbohydrate, 1g fiber, 1g sugars, 3g protein