1 baguette, cut into 1/2 inch thick diagonal slices(24 pieces)
2 Tbsp olive oil
3 ears fresh corn, cooked and kernels cut from cobs, divided
4 ounces goat cheese
1 clove garlic, crushed
1 tsp lemon juice
1/2 tsp lemon pepper
1/2 tsp Dijon mustard
1 Tbsp snipped dill
1 green onion,minced
1/4 cup chopped roasted red bell peppers
3 Tbsp sour cream
1/2 tsp lemon zest
garnish- dill sprigs

Brush the baguette slices with oil on both sides. Arrange on baking sheets in a single layer and bake at 350 degrees 10-15 minutes or till golden brown and crisp. Cool. In a small bowl mash 1/2 cup of the corn kernels; add the goat cheese, garlic, lemon juice, pepper, mustard and dill. Mix till well blended. Spread each bread slice with some of the mashed corn mixture.

In another small bowl combine the remaining corn kernels, onion, bell pepper, sour cream and zest till well mixed.

Divide among the crostini, garnish and serve.

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