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    Saffron Rice with Chorizo and Peas View Edit
    Saffron, Zucchini and Herb Couscous View Edit
    Sage Creamed Corn Bruschetta with Prosciutto View Edit

    Servings: Not specified

    Directions

    In a skillet over medium-high heat, lightly brown the butter. Add the garlic and cook until it is light brown. Add the sage and cook until aromatic. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the cream and simmer until it is reduced by half, about 4 to 5 minutes; let cool. Spoon the corn over the bread and serve with a slice of prosciutto on each.

    Ingredients
    • 1 tablespoon unsalted butter
    • 2 garlic cloves, sliced
    • 6 sage leaves
    • 4 ears corn, kernels removed
    • Salt and pepper
    • 1/2 cup heavy cream
    • Slices of grilled country bread
    • 15 slices prosciutto, about 1/2 pound

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 20 minutes Cook Time: 10 minutes Yield: 4 to 6 servings

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