Sep 17, 2015

Corn and Spinach Toast / Corn Bruchetta


      Sweet 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 milk. 
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 the spatula).
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 bread.
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!

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