Open-Face Tomato & Corn Tartines

Tartine, the French open-faced toast, turns summer’s peak produce into an easy lunch. Sweet sautéed corn and ripe tomatoes pile over creamy ricotta on thick sourdough, finished with basil and bright lemon zest.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 34g carbs
• 15g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 4 slices thick-sliced sourdough bread
• 1½ cups (from 2 ears) fresh corn kernels
• 2 large ripe tomatoes
• ⅓ cup fresh basil leaves
• 1 garlic clove
• 3 Tbsp extra-virgin olive oil
• ¾ cup ricotta cheese
• ¾ tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp red pepper flakes
• 1 tsp fresh lemon zest

Instructions

1. 1Set a large skillet over medium heat and add a thin film of olive oil.
2. 2Add the fresh corn kernels and salt; sauté, stirring often, until the corn turns bright and lightly golden at the edges, about 4 to 5 minutes.
3. 3Transfer the corn to a bowl and let it cool slightly while you prep the rest.
4. 4Slice the tomatoes into ¼-inch rounds and lay them on a plate; sprinkle lightly with salt so they release a little juice.
5. 5Toast the sourdough slices in a toaster or under a broiler set to high until the surfaces are golden and crisp, about 2 minutes per side if broiling.
6. 6Rub the cut side of the garlic clove gently over the warm toast so it picks up a subtle garlic aroma.
7. 7In a small bowl, stir the ricotta with the remaining olive oil, lemon zest, salt, and black pepper until creamy and spreadable.
8. 8Spread a generous layer of the seasoned ricotta over each toast slice, reaching almost to the edges.
9. 9Arrange overlapping tomato slices on top of the ricotta, then spoon the warm sautéed corn evenly over the tomatoes.
10. 10Tear the basil leaves and scatter them across each tartine.
11. 11Finish with a light dusting of red pepper flakes and an extra grind of black pepper.
12. 12Serve immediately while the toast is still crisp and the corn is just warm.