2tablespoonsfresh thyme leaves or 1 tablespoon of dried thyme
1cupchevre or soft goat cheese
Instructions
Preheat oven to 375 degrees. To make the crostini, slice the baguette crosswise into ¼ inch thick slices. In a small bowl, stir together the olive oil and chopped garlic. Spread the mixture onto each slice of the baguette. Place the slices onto a baking sheet oil side up and bake for 8-10 minutes until lightly browned.
While waiting for crostinis to bake, wrap each ear of corn in plastic wrap and place in microwave on high power for 2 minutes. Remove and allow to cool slightly before unwrapping. Slice corn from cob.
Place corn, zucchini, pepper, red onions, green onions, and tomato in a medium size bowl. Stir to combine.
Over this same bowl, add lemon juice and lemon zest. Then, drizzle over olive oil. Sprinkle with sea salt, black pepper, and thyme. Stir once more.
To assemble bruschetta, spread chevre or goat cheese over a crostini, top with vegetable mixture, and enjoy!