Serves a Crowd

Ricotta-Corn-Basil Crostini with Chopped Tomatoes

by:
July  2, 2013
4.5
2 Ratings
Ricotta-Corn-Basil Crostini with Chopped Tomatoes
  • Serves 20
Author Notes

I made this a few years ago and somehow it got lost in the mental recipe archives. It popped up the other day while I was at the farmers market admiring the current offerings. Fresh ricotta combined with raw organic corn and thinly sliced basil, topped with chopped in season tomatoes -- it is summer in a bite (or two). —Modern Family Cooking - Nicole

Test Kitchen Notes

When I first read the recipe and saw there was no garlic in the list of ingredients, I wondered if I would want to add it the next time I made it. I didn't miss it at all! There was so much flavor in these simple crostini! They tasted like summer. The lemon, basil, corn and tomato were so good together along with the creamy ricotta. This recipe will make a comeback at my table. —Cheryl W. V.

What You'll Need
Ingredients
  • 2 cups fresh ricotta
  • 2 ears of corn, kernels removed
  • 1/2 cup thinly sliced basil
  • 1 lemon zested
  • Maldon salt
  • Freshly ground black pepper
  • Splash Good olive oil
  • 2 multigrain baguettes, thinly sliced
  • 6 plum tomatoes, chopped
Directions
  1. In a bowl mix together ricotta, corn, basil, lemon zest, 2 to 3 tablespoons of good olive oil, a few pinches Maldon, and freshly ground black pepper.
  2. Douse tomatoes with good olive oil, salt, and pepper, and stir.
  3. Spread a layer of the ricotta mixture onto each baguette slice. Top with tomatoes a pinch of Maldon salt, and freshly ground pepper.
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5 Reviews

Heather W.
Heather W. June 26, 2023
Surprisingly scrumptious. Flavor combination that is so unique (raw corn in a spread??). Easy to store and make more later (but you'll want to store the creamy basil topping seprarate from the tomatoes separate from the bread). Just the kind of unique perfection this blog was started for!
 
AntoniaJames
AntoniaJames August 18, 2014
We enjoyed these so much. Perfect centerpiece for a summer supper. I had made ricotta using the very best recipe out there - https://food52.com/recipes/11403-creamy-homemade-ricotta -- so I used that, and toasted slices (halved) of this boule https://food52.com/recipes/25384-oat-porridge-bread . Fresh corn purchased yesterday morning and basil from the bushes below my kitchen window made it absolutely perfect. Will most certainly be making these again! ;o)
 
JanetFL
JanetFL July 7, 2013
Sounds very tasty. I will try your recipe when our local corn makes it appearance this summer. Thank you!
 
Modern F.
Modern F. July 7, 2013
Any vehicle for that topping works great! Grilled bread is perfect.
 
alice F.
alice F. July 7, 2013
seems to me this would be better on grilled bread. agree? sounds delicious