A colorful spread featuring roasted corn, tomatoes, herbed butter, and crunchy garnishes for easy sharing.
# Components:
→ Vegetables
01 - 2 ears fresh corn, husked
02 - 1 cup cherry tomatoes, halved
03 - 2 tablespoons olive oil
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon sea salt
06 - Freshly ground black pepper, to taste
→ Butter Base
07 - 1 cup (2 sticks) unsalted butter, room temperature
08 - 1 tablespoon fresh chives, finely chopped
09 - 2 tablespoons fresh basil, finely chopped
10 - 1 teaspoon lemon zest
→ Garnishes
11 - 2 tablespoons crumbled feta cheese (optional)
12 - 2 tablespoons toasted pine nuts or pumpkin seeds
13 - Flaky sea salt, for finishing
14 - Fresh basil or microgreens
→ For Serving
15 - Slices of toasted baguette, crostini, or gluten-free crackers
# Method:
01 - Preheat the oven to 425°F (220°C).
02 - Place corn and halved cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, sea salt, and freshly ground black pepper. Toss gently to coat evenly.
03 - Roast for 15 to 20 minutes, turning corn halfway through. Remove tomatoes earlier if they start to blister. Allow vegetables to cool slightly.
04 - Carefully slice kernels off the corn cobs and combine with roasted tomatoes in a bowl.
05 - In a mixing bowl, whip the softened butter with chopped chives, basil, and lemon zest until light and fluffy.
06 - Spread the herbed butter evenly over a large serving board or platter.
07 - Distribute the roasted corn kernels and tomatoes evenly over the butter. Sprinkle with crumbled feta (if using), toasted pine nuts or pumpkin seeds, flaky sea salt, and garnish with fresh basil or microgreens.
08 - Serve immediately alongside toasted baguette slices, crostini, or gluten-free crackers for spreading and dipping.
