Charred Corn Roasted Tomato and Strawberry Salsa

• 8 ounces cherry tomatoes, sliced in half
• 2 ears corn
• 8 ounces strawberries, cut into ½-inch chunks
• ½ jalapeño pepper, minced
• ½ teaspoon lime juice
• ½ teaspoon salt

1. Grease a rimmed baking sheet. Set the oven to low broil. Place the tomatoes in an even layer on the greased baking sheet. Set under the broiler for 10 minutes. Remove and toss the tomatoes. Redistribute into an even layer. Return to the oven and broil another 10 minutes. Remove and allow to cool.
2. Husk the corn. Set over flames on a gas stove or grill. Turn until charred all over. Remove from heat and allow to cool. Slice the kernels off of the cob.
3. In a medium-large bowl, combine the tomatoes, corn, strawberries, jalapeño, lime juice, and salt. Stir well. Let sit for 15 minutes before serving.

Makes 2 cups

This recipe is being shared in Allergy Free Thursday and Gluten Free Fridays.

Mango and Chai Coconut Cream Cheese Mini Toasts

• 6 tablespoons unsweetened flaked coconut
• 4 ounces whipped cream cheese
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom (2 pods)
• 1 mango
• Glutino Bagel Chips

1. Put the coconut in a small skillet. Set over medium heat. Cook, stirring frequently, until lightly browned and toasted, 4-5 minutes. Remove from the heat and allow to cool.
2. Place the cream cheese, ginger, cinnamon, cloves, and cardamom in a medium bowl. Stir well. Once the coconut is cool, stir into the cream cheese.
3. Thinly slice the mango, then cut into 3/4-inch pieces. Spoon a small amount of the cream cheese mixture onto a bagel chip, then top with the mango. Repeat until all the cream cheese is used. Serve.

Makes approximately 22 mini toasts

If you wanted to just make the chai coconut cream cheese for other uses, I’d suggest mixing in a little bit of sugar.

This recipe is being shared in Allergy Free Thursday. and Gluten Free Friday.