Grilled Bacon and Corn Crostini

Ingredients:

• 6 thick slices of baguette
• 2 ears of corn, peeled
• 4 strips of bacon, cut into strips
• 2 thinly sliced ​​Fresno or Holland chili peppers
• Extra virgin olive oil, for greasing
• Coarse salt
• 3-4 tablespoons red wine vinegar
• 4 green onions, thinly sliced ​​at an angle
• 2 cloves of garlic

Preparation:

1. Preheat the grill to medium heat. Lightly brush the corn with olive oil and sprinkle with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are tender, 10-15 minutes. Remove and let cool, then cut the kernels from the cob.
2. Drizzle a little olive oil into a saucepan, add the bacon, and cook over medium heat. When the bacon is browned and crispy, add the chili and simmer for 2-3 minutes. Add the corn kernels and stir. Season with salt and vinegar. Stir in the onion and remove from the heat.
3. Grill the baguette slices until they have faint black stripes. Remove and rub with garlic. Drizzle with olive oil and top with the corn and bacon mixture. Feel like a star!