Open-Face Tomato & Corn Tartines

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 slices thick-sliced sourdough or country bread
• 2 ears of fresh corn
• 1 pound ripe tomatoes
• 1/3 cup packed fresh basil leaves
• 4 tablespoons extra-virgin olive oil
• 1 garlic clove
• 1 cup fresh ricotta cheese
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• for finishing flaky sea salt
• optional pinch red pepper flakes

Instructions

1. 1Preheat the oven broiler to high and position a rack about 6 inches from the heat, or heat a grill pan over medium-high. Brush both sides of the bread slices lightly with some of the olive oil.
2. 2Toast the bread under the broiler or on the grill pan until golden and crisp at the edges, about 1 to 2 minutes per side. Watch closely so it does not burn. Rub one side of each hot toast lightly with the cut side of the garlic clove.
3. 3Husk the corn. In a dry skillet over medium-high heat, cook the ears, turning often, until lightly charred in places, about 6 to 8 minutes. Cool briefly, then cut the kernels from the cobs.
4. 4Core and slice the tomatoes into 1/4-inch rounds. Season them lightly with the kosher salt and black pepper and let them sit a minute so juices start to release.
5. 5In a small bowl stir the ricotta with a drizzle of olive oil, salt, and a grind of black pepper until creamy and spreadable.
6. 6Spread a generous layer of seasoned ricotta on the garlic-rubbed side of each toast. Arrange tomato slices in a single overlapping layer on top.
7. 7Scatter the warm corn kernels evenly over the tomatoes. Tear the basil leaves and tuck them among the vegetables.
8. 8Finish each tartine with a final drizzle of olive oil, flaky sea salt, and optional red pepper flakes. Serve open-face right away while the toast is still crisp and the corn is warm.