Description
Delicious Summer Corn Ricotta Toasts featuring fresh corn and creamy ricotta, perfect for warm weather gatherings.
Ingredients
Scale
- 2 cups fresh corn kernels (about 2–3 ears of corn)
- 1 cup ricotta cheese
- 4 slices of crusty bread (such as sourdough or ciabatta)
- 2 tablespoons olive oil (plus extra for drizzling)
- Zest from 1 lemon
- Salt to taste
- Black pepper to taste
- A handful of fresh basil leaves (torn or whole)
Instructions
- Prepare the corn by shucking and removing the kernels from the cob.
- Mix the ricotta cheese with lemon zest, salt, and black pepper in a small bowl.
- Preheat the oven to 400°F (200°C) and toast the bread until golden brown.
- Spread the ricotta mixture on each slice of toasted bread and top with fresh corn kernels.
- Drizzle with olive oil, season with salt and pepper, and garnish with basil leaves before serving.
Notes
- Use gluten-free bread for a gluten-free option.
- For a dairy-free version, substitute with plant-based ricotta.
- Consider adding chili flakes for a spicy kick.
- Store leftover components separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Summer Corn Ricotta Toasts, Appetizer, Vegetarian, Fresh Corn, Ricotta