Southern Fare
Easy Bites Spicy Mexican Corn Salad 1 can black beans, drained and rinsed 1 square (8 or 10 ounce) box of frozen corn kernels (can substitute fresh corn or canned) 1 diced red pepper 1 diced onion 1 fresh lime salt and pepper, to taste 1/4 to 3/4 cup Frank’s hot sauce, depending on preferences 3 Tablespoons fresh cilantro, chopped
Mix all ingredients together in a large bowl. Corn does not need to be defrosted before adding in (as long as you’re making this salad an hour or two before the party.) Adjust the hot sauce and cilantro proportions to fit your guests’ taste preferences. Decorate with a sprig of cilantro on top of the finished salad, if you’re feeling fancy.
38 - www.laurelofnortheastgeorgia.com - May 2022
Prosciutto, Plum and Burrata Flatbread 2 Original Stonefire Naan bread Olive oil for brushing 1 garlic clove thinly sliced 3 ounces of thinly sliced Prosciutto di Parma 2 plums or pluots sliced Burrata cheese Fresh basil
Preheat oven to 400 degrees F. Brush the tops of the naan bread with the olive oil and sprinkle a few slices of garlic. Place pieces of prosciutto on a parchment lined baking sheet and bake until crispy. Remove and set aside Toast the Stonefire whole grain naan in the oven for 5-6 minutes until warm and slightly toasted. Remove from the oven. Top with a few spoonfuls of burrata cheese. Let the burrata melt from the residual heat from the oven for a few minutes. Add pieces of the crispy prosciutto and plums and basil. Slice on angels and serve.
