8ozroom temperature feta cheese226 g, block or crumbled
3ozroom temperature cream cheese1/3 cup, 85 g
1Tbspchopped basil+ more for garnish
1zucchini1 cm, cut into 1/2 inch thick planks
Juice of 1/2 lemon
1/2tspred pepper flakes
Slice baguette into 1/2 inch (about 1 cm) thick pieces (about 24). Use 2 Tbsp of the olive oil to brush each side of the slices, then bake at 400 degrees F (204 C), for 5 minutes on each side, or until lightly toasted.
In a food processor, whip room temperature feta and cream cheese until smooth, just a minute or two. Add the chopped basil and 1 clove of minced garlic and mix until evenly combined.
In a small bowl, combine the other 2 Tbsp of olive oil with 1 clove of minced garlic. Brush onto the corn and planks of zucchini.
On either a grill, a grill pan, or a saute pan, cook the corn and zucchini over high heat until cooked through and slightly charred, 5 to 10 minutes.
Chop the zucchini into small pieces and cut the corn from the cob, trying to keep the corn as intact chunks if possible.
Spread a bit of whipped feta onto each slice of baguette, then top with a sprinkle of corn and a piece of zucchini. Drizzle with a squeeze of lemon juice, lightly sprinkle with red pepper, and garnish with chopped basil.