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Recipe: Three Easy Crostoni with Corn, Roasted Peppers, and Cheese

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As much as I like to cook and make elaborate meals I often battle with an internal urge to be a lazy cook.  That is to say, like most working adults, I try to balance cooking great, from scratch, meals with the amount of time I spend in the kitchen.  When I’m feeling tired and do not want to cook or clean up, I reach for some homemade or store bought crostoni (basically toast cut a bit thicker than normal) and pile on whatever condiments I have in the fridge.  Crostoni are great as a light meal or as appetizers for a dinner party.  
The crostoni I prepared recently included:
- A corn relish made with red onion, corn, parsley, olive oil, red pepper flakes, and a splash of lemon juice
- Roasted peppers (see my recipe here)
- Good, thick cut, Jarlsberg cheese.
I enjoyed the crostoni with a few glasses of cold Prosecco (you can substitute Spanish Cava for Prosecco, if you’d like <especially, in the spirit of tapas!>). 
 

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