Ricotta-Corn-Basil Crostini with Chopped Tomatoes

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
  
• splashes 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.