Recipes

6 thick slices crusty bread (we like Red Hen Waitsfield Common)

3 large tomatoes, diced

2-3 ears sweet corn on the cob

2 Tbsp unsalted butter

1 cup arugula pesto

1 Tbsp balsamic vinegar

Extra virgin olive oil

Kosher salt and fresh cracked black pepper

Shuck corn and place it on a hot grill.  The corn just needs some black markings, not tobe cooked all the way through.  Cut the corn off the cob and set aside to cool.   Mix the diced tomatoes with about  1/3-1/2 cup olive oil and the balsamic.  Season with salt and pepper to taste and let rest at room temp while you prepare the rest of the dish.  Brush the bread on both sides generously with olive oil and season them lightly with salt and pepper.  Place bread on a medium-hot grill.  After about 2 minutes, the bread should develop nice grill marks.  Flip and mark the other side as well.  Place bread on a serving platter.  Mix the now cooled corn into the tomato relish and top each slice of bread with 1-2 Tbsp arugula pesto and the marinated tomatoes and corn, making sure to pour the juice on as well.  Serve immediately.

For the Pesto:

4 packed cups fresh baby arugula

1/3 cup grape seed oil

1/2 cup extra virgin olive oil

1/2 cup toasted walnuts

1 1/2 heaping cups grated Willow Hill Farm Butternut or Mountain Tomme cheese

Zest and juice of 1 lemon

Kosher salt and fresh cracked black pepper

Toast your walnuts on a sheet tray in a 300°F oven for 15 minutes or in a small frying pan over low heat until fragrant. Cool the walnuts to room temperature before assembling your pesto. In a food processor combine all the ingredients except the olive oil. Blend the pesto thoroughly until it is very smooth.  If the pesto is very loose add more arugula, and if the pesto is not blending well add a bit more grape seed oil (1 Tablespoon at a time). The pesto should be a little thicker than spaghetti sauce. With the food processor running, add the olive oil in a steady stream. Add the salt and pepper to taste.