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Grilled Corn & Squash Bruschetta
Recipe by Chef Tracey Shepos Cenami
At a Glance
Prep Time:
Cook Time:
Serves: 4

8 ounces soft, Brie style cheese (Mt. Tam or Saint Andre recommended)

5 ounces zucchini (approximately 4 baby zucchini), thinly sliced lengthwise

½ red onion, cut in ½-inch rings

2 cloves garlic, chopped

2 tsp. fresh oregano, chopped

3 Tbsp. olive oil

1 ear yellow corn, husk removed

1 lemon, halved

1 tsp. kosher salt

4 (1-inch thick) slices hearty bread

4 squash blossoms, stems removed


Preheat the grill to medium heat. Remove cheese from refrigerator and allow to sit at room temperature.

In a bowl, toss zucchini and onion with garlic, 1 teaspoon oregano and 1 tablespoon oil. Grill zucchini, along with the corn and lemon until browned.

Cut corn off the cob and chop the onion. Combine corn, zucchini, onion, 1 tablespoon oil, remaining oregano and salt. Squeeze juice from ½ lemon into the mixture.

Brush bread with remaining oil and grill until just beginning to char, but not burnt.The bread should be toasty on the outside and still chewy in the center. Grill squash blossoms just to wilting, approximately 10-15 seconds per side.

While the bread is warm, spread with the cheese. Top each piece of bread with a squash blossom and then the corn and zucchini mixture. Garnish serving plate with remaining lemon half.



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