Aspiration to try something new in my Kitchen......
Sep 17, 2015
Corn and Spinach Toast / Corn Bruchetta
corn kernels - 2 cups Fresh
spinach – 2 cup chopped 1
1/2 tbsp butter 2
Tsp white flour 1
1/4 cup milk 1
1/2 tsp lemon juice 1/2
tsp ginger finely grated 1
tbsp fresh jalapeno, finely grated (or more if you prefer spicier) 1
tsp sugar ½
tsp salt ½
Black pepper 8
slices bread, sandwich size OR slices French Bread (your choice) cheddar
cheese, grated (optional)
1. Heat a medium non-stick pot to medium
heat. Add the butter and wait until it is melted.
2. In the meantime chop the Spinach in
the microwave and set aside.
3. Add the flour to the pot and whisk
until all the butter is mixed in. You should have a paste like consistency.
Cook the butter and flour for a few minutes while mixing continuously (the
mixture should bubble slightly from cooking) until it is light brown.
4. Slowly add in the milk and mix
continuously until the flour/butter mixture is completely blended into the
5. Turn the heat to medium/low and
continue to whisk. When you first start to notice the sauce thickening, add the
grated ginger, jalapeno, and lemon juice. Continue to stir until the sauce has
thickened (note: the thickness should be such that the sauce still pours off
6. Turn the heat to low and add salt,
sugar, and pepper to taste.
7. Next mix in the corn kernels and
spinach. Cook for another 5 minutes. Adjust the amount of sugar/salt/pepper if
needed. Turn off the heat.
8. Bake the slices of bread in the oven
at 350 until toasted. If you put the slices of bread on a pan, be sure to flip
the pieces half way so that both of the sides are toasted.
9. Spoon the hot mixture on each slice of
10.(optional) Top with shredded cheddar
cheese and bake at 350 for another few minutes until the cheese has melted.
Enjoy with your favorite hot sauce!