Heirloom Tomato Toast with Whipped Ricotta, Charred Corn & Basil

Serves 4 · 15 min prep · 8 min cook

Ingredients

• 4 thick sourdough slices
• 1 cup whole-milk ricotta
• 2 large heirloom tomatoes
• 1 cup fresh corn kernels
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 garlic clove
• 1/2 cup fresh basil
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tsp honey

Instructions

1. 1Place the ricotta in a medium bowl. Add a drizzle of olive oil, the lemon juice, salt, and black pepper. Whisk vigorously or beat with a hand mixer for 1 minute until light, fluffy, and spreadable.
2. 2Heat a dry cast-iron skillet or grill pan over high heat. Add the fresh corn kernels in a single layer and char for 2 to 3 minutes, shaking occasionally, until some kernels are blistered and fragrant. Remove from heat.
3. 3Slice the heirloom tomatoes into thick, juicy rounds. Season both sides lightly with flaky salt and a grind of black pepper so the flavors bloom while you prep the rest.
4. 4Toast the sourdough slices until deeply golden and crisp on the outside but still tender inside. Rub one side of each hot toast lightly with the cut side of a garlic clove for subtle savory aroma.
5. 5Spread a generous layer of the whipped ricotta over each toast, going all the way to the edges. Arrange overlapping tomato slices on top so every bite gets juicy tomato.
6. 6Scatter the warm charred corn kernels over the tomatoes. Drizzle everything with the remaining olive oil and a thin ribbon of honey.
7. 7Tear fresh basil leaves and shower them over each toast. Finish with a final pinch of flaky salt and a light dusting of red pepper flakes for gentle heat.
8. 8Serve immediately on plates or a board while the toast is still warm and the ricotta is cool and creamy. Pair with coffee for a fast weekend brunch or quick weekday plate that uses peak late-August produce.