Honeyed Goat Cheese and Corn Salad

As we slide into fall, and the corn starts disappearing from the grocery shelves, I wanted to share a recipe to savor those last bits of summery sweetness. This salad is a perfect summer side. The fresh corn with tangy goat cheese and bright cilantro evoke delightful thoughts of sombreros and margaritas. My favorite kind of thoughts, really. Someday soon, I really need to visit Mexico, as it's clear I'm pretty obsessed with their cuisine. This side is great with my pork and blue cheese empanada recipe, so try the two together!


Honeyed Goat Cheese and Corn Salad

Ingredients:

4 Ears of Corn, Husks Intact
2 Tablespoons of Cilantro, Minced
2 Tablespoons of Chevre
1 Tablespoon of Honey
1/2 Teaspoon of Salt

Cooking:

Place the ears of corn, husks and all, on a cookie sheet and into the oven at 450 degrees. There's no need to pre-heat. Check on the corn periodically and turn with tongs so that all sides of the husk get browned. Once the husks are a medium brown color in most areas, remove the corn from the oven. Let the ears cool, then remove the husks and silk, then slice the corn from the cob with a sharp knife. Mix the corn with the other ingredients and serve!

Honey Roasted Tomato Bruschetta

The other night our lovely neighbors had us over to their house for dinner. My husband and I scrambled around a bit coming up with something we could cook on the fly as a starter. I think our powers combined to make a fantastic dish! I've made it several times since and cannot get enough of the sweetness of the honey and the tartness of the tomato and goat cheese. It's definitely one for the rotation!

Honey Roasted Tomato Bruschetta

Ingredients:

1Tablespoon of Honey

1/2 Teaspoon of Dried Oregano

3 Pinches of Salt

1 Tablespoon of Olive Oil

2 Cups of Cherry Tomatoes

2 Cloves of Garlic

4 Tablespoons of Chevre (Creamy Goat Cheese)

2 Slices of Toast

Cooking:

Place your tomatoes on a cookie sheet with one of the cloves of garlic. Drizzle first the honey, then the olive oil over the tomatoes. Add the seasonings. Toss to coat the tomatoes evenly. Place the pan into the oven on broil. Watch the tomatoes carefully. You want a bit of char, but obviously, don't want them burned. Once they start to char a bit on the top and seem to be releasing the juices (this probably only will take a couple of minutes, depending on how hot your oven.) Give the tomatoes a stir, trying to get the non-charred side to the top and place back in the oven to finish cooking both sides. Take the tomatoes out and set aside. I don't own a toaster, so I toast my bread in the oven. After the bread is toasted, rub the top of the toast with the remaining garlic clove. This just gives the essence of garlic, without overwhelming the dish. Next spread each toast with 2 tablespoons of Chevre, then top with your tomatoes and drizzle some juice on top. Serve and enjoy!