Sage Creamed Corn Bruschetta with Prosciutto

• 1 tablespoon unsalted butter
• 2 garlic cloves, sliced
• 6 sage leaves
• 4 ears corn, kernels removed
• Salt and pepper
• 1/2 cup heavy cream
• Slices of grilled country bread
• 15 slices prosciutto, about 1/2 pound

1. In a skillet over medium-high heat, lightly brown the butter.
2. Add the garlic and cook until it is light brown.
3. Add the sage and cook until aromatic.
4. Add the corn kernels and cook for 1 minute.
5. Season with salt and pepper.
6. Pour in the cream and simmer until it is reduced by half, about 4 to 5 minutes; let cool.
7. Spoon the corn over the bread and serve with a slice of prosciutto on each.

unsalted butter, garlic, sage, corn, salt, heavy cream, country bread

Taken from www.foodnetwork.com/recipes/michael-chiarello/sage-creamed-corn-bruschetta-with-prosciutto-recipe.html (may not work)