12 sun-dried tomato halves
2 ounces dried porcini mushrooms
8 ears very fresh local corn, unhusked
4 tablespoons extra virgin olive oil
1 medium onion, peeled, minced
1 bunch scallions, trimmed, white and tender green parts minced
6 ounces (3/4 cup) Vermont Creamery Mascarpone
1 1/2 cups freshly shredded Monterey jack cheese
4 tablespoons slivered fresh basil leaves
Sea salt
Freshly ground black pepper
1/2 cup crushed Ritz crackers or panko bread crumbs