Corn Ricotta Crostini
 
 
Ingredients
  • Corn Whipped Ricotta:
  • 4 ears corn, husked
  • 1 15-ounce container whole-milk ricotta
  • ¼ tsp. kosher salt
  • Burst Tomatoes:
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 1 pint cherry tomatoes
  • 1 tbsp. balsamic vinegar
  • 1 tsp. sugar
  • dash of red pepper flake
  • salt and pepper, to taste
  • To serve:
  • 1 baguette, sliced into ¼ -inch slices and toasted
  • A few leaves of basil, thinly sliced
Instructions
  1. To make corn “cream”: slice corn kernels off the cob and place into food processor. Using the back of a knife, scrape liquid from corn cobs into the food processor. Process for one minute, then strain mixture through a fine-mesh strainer. Place liquid into a small pot and cook over medium heat, stirring frequently, until liquid is thick and reduced almost by half, about five minutes. Remove from heat and cool.
  2. To make corn whipped ricotta: Place corn “cream”, ricotta and salt in a medium bowl and whisk to combine.
  3. To make burst tomatoes: Heat olive oil in a large pan over medium-low heat. Add garlic and cook until translucent, about 2 minutes. Add tomatoes, red pepper, salt and black pepper, cover the pan with a lid, and increase heat to medium-high. Cook, shaking pan occasionally, until tomatoes burst, about 5-7 minutes. Remove lid and add sugar and vinegar. Cook, stirring constantly, for another minutes or two to reduce the liquid.
  4. To serve, spread corn-ricotta onto toasted baguette slices and top with tomato mixture and a pinch of fresh basil.
Recipe by Allons-Eat! at https://www.allonseat.com/corn-ricotta-crostini/