Bruschetta With Connecticut Silver Queen Corn, Shrimp, Basil and Mascarpone

This recipe serves four.


  • 2 Ears of Fresh Corn-cooked and kernels removed from cob
  • 8 Shrimp-cooked and diced
  • 2 Tbsp. Very Finely Diced Sweet Onion
  • 3 Basil Leaves-torn or cut into thin strips
  • 2 tsp. White Balsamic Vinegar
  • 3 tsp. Extra Virgin Olive Oil
  • ½ Cup Softened Mascarpone Cheese
  • 9 Toasted Country Bread Slices
  • To Taste Salt and Black Pepper


  • Combine the corn, shrimp, onion, basil, vinegar and olive oil, seasoning to taste with salt and black pepper. Reserve.
  •  To assemble, smear a tablespoon of the mascarpone cheese on each slice of bread. Top with the corn and shrimp mixture and enjoy!

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