Ricotta-Corn-Basil Crostini with Chopped Tomatoes

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I made this crostini a few years ago and then forgot about it until just recently. To me, it is the perfect combination of summer flavors – fresh corn (raw- no reason to cook it!), basil, in season juicy red tomatoes.  Perfection.  Ricotta, olive oil, and salt & pepper bring it all together.

ricotta corn basil crostini4 (1 of 1)

I am bringing this to the July 4th party my in-laws are having – the bread sliced up in a bag (I used a multigrain baguette that was very sturdy and did not need toasting – if you are using a white baguette I would recommend toasting in the oven on a baking sheet at 300F until they start getting light brown), ricotta-corn-basil mixture in one container, chopped tomatoes in another. Assembly will occur on site.

This is so simple to make I threw it together while hosting my kids summer co-op camp at my house. Find some great ricotta at your store (or dress up a not so great one with some heavy cream to make it creamier) – or make your own as my mom has been doing. I tasted hers the other weekend and it was simply outstanding. She uses Smitten Kitchen’s recipe http://smittenkitchen.com/blog/2011/06/rich-homemade-ricotta/.

This is a great dish to have your kids help you with. Mixing the ricotta-corn-basil together, spreading it on the bread and topping with the tomato.  You can enjoy a cocktail ricotta corn basil crostini (1 of 1)and watch your little people do all the work!

Ricotta-Corn-Basil Crostini with Chopped Tomatoes
You can easily modify this to make a small or large batch. Exact quantities of corn and basil for the ricotta mixture are not required.
Ingredients
  • 2 cups fresh ricotta
  • 2 ears of organic corn, kernels cut off
  • 1/2 cup basil thinly sliced
  • zest of 1 lemon (optional but nice if you have it)
  • 5-6 chopped plum tomatoes – drizzle with olive oil and salt and pepper
  • 2-3 Tablespoons good olive oil
  • Maldon salt – or sea salt
  • pepper
  • multigrain baguette sliced into thin crostini’s
Instructions
  1. Combine ricotta, corn, basil, lemon zest, 2-3 Tablespoons good olive oil and 2-3 good pinches Maldon salt or sea salt in a bowl and stir until combined.
  2. Spread on bread slice, top with chopped tomatoes, small sprinkle salt and pepper.
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