Ingredients:
- 1 baguette or rustic bread, sliced into ½-inch slices
- 1 cup ricotta cheese (fresh and creamy)
- 1 ½ cups fresh or frozen corn kernels (if using fresh, cut from 2-3 ears of corn)
- 2 tbsp olive oil, divided
- 1 clove garlic, minced
- 1 tbsp fresh basil or parsley, chopped (plus more for garnish)
- 1 tsp lemon zest (optional, for brightness)
- Salt and pepper, to taste
- Honey or balsamic glaze (optional, for drizzling)
Instructions:
1. Toast the bread:
- Preheat your oven to 400°F (200°C).
- Place the bread slices on a baking sheet and brush both sides lightly with 1 tablespoon of olive oil.
- Toast the bread in the oven for 8-10 minutes, flipping halfway, until golden and crispy. Alternatively, you can toast them on a grill or stovetop griddle.
2. Prepare the corn:
- In a skillet, heat the remaining tablespoon of olive oil over medium heat.
- Add the corn kernels and sauté for 3-4 minutes, stirring occasionally, until they are slightly golden and tender.
- Add the minced garlic and cook for another minute, just until fragrant. Remove from heat.
- Stir in the chopped basil or parsley, lemon zest (if using), salt, and pepper. Set aside.
3. Assemble the bruschetta:
- Spread a generous layer of ricotta cheese on each toasted slice of bread.
- Top with the sautéed corn mixture, making sure each piece gets a nice, even amount of corn.
4. Garnish and serve:
- Sprinkle with additional fresh herbs if desired, and drizzle with honey or balsamic glaze for an extra touch of sweetness or tang.
Enjoy your Corn and Ricotta Bruschetta! It’s a creamy, fresh, and savory dish with just the right amount of crunch, perfect for summer parties or casual gatherings.