Heirloom Tomato & Charred Corn Breakfast Toast

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 8 slices thick-sliced sourdough bread
• 3 large heirloom tomatoes
• 1 1/2 cups fresh corn kernels
• 1 cup whole-milk ricotta
• 3 tbsp extra-virgin olive oil
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest
• 2 tbsp balsamic glaze

Instructions

1. 1Heat a large cast-iron skillet or grill pan over medium-high heat. Add the fresh corn kernels in a single layer and cook without stirring for 2 minutes until they begin to blister and char in spots. Stir once and cook another 1 to 2 minutes until lightly blackened in places; transfer to a bowl.
2. 2While the corn cools slightly, slice the heirloom tomatoes into thick 1/2-inch rounds and sprinkle both sides lightly with flaky salt; let them sit on a plate so excess juices release.
3. 3Toast the sourdough slices in the same hot skillet with a drizzle of olive oil until deep golden and crisp on both sides, about 2 minutes per side. Rub one side of each hot toast lightly with the cut side of the garlic clove.
4. 4In a small bowl stir the ricotta with lemon zest, salt, and a grind of black pepper until creamy and spreadable.
5. 5Spread a generous layer of the seasoned ricotta over the garlic-rubbed side of each toast. Arrange two or three tomato slices on top of the ricotta, overlapping slightly.
6. 6Spoon the charred corn over and the tomatoes. Tear fresh basil leaves and scatter them generously over each toast.
7. 7Drizzle everything with the remaining olive oil and a thin ribbon of balsamic glaze. Finish with red pepper flakes, extra flaky salt, and cracked black pepper.
8. 8Serve immediately while the toast is still warm and crunchy so the juicy tomatoes and sweet corn contrast perfectly.