The Maine Event Crostini

This crostini is a luxurious bite of summer, combining the sweet, delicate flavor of fresh lobster with the creamy crunch of sweet corn. A hint of bright lemon and chives cuts through the richness of the mascarpone base, all piled high on a perfectly toasted slice of baguette. It's a show-stopping appetizer that brings the New England coast right to your table.

Seafood

Ingredients

1 baguette, sliced diagonally into 1/2-inch thick pieces
2 tablespoons olive oil
1 cup cooked lobster meat, roughly chopped
1/2 cup fresh or frozen (thawed) sweet corn kernels
1/4 cup mascarpone cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon finely chopped chives, plus more for garnish
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Pinch of smoked paprika (optional)

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet.
Bake for 8 minutes
minutes, or until golden brown and crisp. Set aside to cool.
In a medium bowl, combine the chopped lobster meat, corn kernels, mascarpone cheese, lemon juice, chives, salt, and pepper. Mix gently until just combined.
Taste the mixture and adjust seasoning if necessary.
Spread a generous spoonful of the lobster
corn mixture onto each toasted crostini.
Garnish with a sprinkle of fresh chives and a pinch of smoked paprika, if desired. Serve immediately.

Chef's Tip & Pairing

Pair this rich appetizer with a crisp, high-acid white wine like a Sancerre or a dry Rosé to balance the sweetness of the lobster and corn.

From the Tini Crostini Collection