Ann Burrell puts on a piece of garlic-grated bread aromatic “salsa” (of course, in its interpretation) from fried bacon, grilled corn and chili fresno. Result? Small fragrant toasts with smoked and slightly spicy taste. Share with друзьями: 
Time: 48 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 thick slices of baguette
- 2 peeled corn cobs
- 4 strips of bacon julienne
- 2 thinly sliced Fresno chili peppers or Holland
- Extra-virgin olive oil, for lubrication
- Coarse salt
- 3-4 tbsp. l red wine vinegar
- 4 thinly sliced angled stalks of green onions
- 2 cloves of garlic
Recipes with similar ingredients: baguette, garlic, bacon, corn, chili pepper, wine vinegar, green onion
Recipe preparation:
- Preheat the grill to medium temperature. Lightly lubricate corn with olive oil and sprinkle with salt. Bake on the grill turning from time to time until the corn is roasted from all sides, and the grains will not become soft, 10-15 minutes. Take out and cool then cut off the ears of corn.
- Pour a little olive oil into the stewpan, add the bacon and put on medium heat. When the bacon turns red and becomes crispy, add chili and simmer for 2-3 minutes. Add Corn Grains and mix. Salt and add vinegar. Stir the onion and remove stewpan from the fire.
- Fry slices of baguette on the grill until faint black stripes. Remove and rub with garlic. Drizzle with olive butter and put on top the mixture with corn and bacon. Feel yourself a star!
