Whipped Feta and Corn Crostini
by Becky Tarala - The Two Bite Club
Heat olive oil and butter in a large skillet over medium-high heat. Add corn to the pan and saute for 4-5 minutes, stirring frequently until beginning to brown. Stir in fresh herbs and transfer to a serving bowl.
In your food processor, pulse feta until it is in small crumbles. Add cream cheese, lemon juice, salt, and pepper and process until smooth for 4 minutes, stopping to scrape down the sides as necessary. Transfer to a serving bowl.
Preheat oven to 325 degrees. Arrange bread slices on an ungreased baking sheet and brush with olive oil. Bake for 10 minutes. Remove bread from the oven and immediately lightly rub each piece with the raw garlic clove.
Smear each piece of toasted bread with some of the whipped feta and top with a spoonful of the corn. Serve immediately.