Heirloom Tomato & Whipped Ricotta Breakfast Toast with Charred Corn

Serves 4 · 12 min prep · 8 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 38g carbs
• 16g fat
• 5g fiber

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Ingredients

• 4 thick sourdough slices
• 1 cup whole-milk ricotta
• 1 tsp lemon zest
• 3 Tbsp extra-virgin olive oil
• 2 large heirloom tomatoes
• 1 cup fresh corn kernels
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup fresh basil
• 2 Tbsp balsamic glaze
• 1/4 tsp red pepper flakes

Instructions

1. 1Heat a dry cast-iron skillet or grill pan over medium-high until very hot. Add the corn kernels in a single layer and char without stirring for 2 minutes, then toss and char another 1 to 2 minutes until blistered in spots. Set aside.
2. 2In a small bowl, whip the ricotta with lemon zest, a drizzle of olive oil, and salt until light and spreadable, about 30 seconds with a fork.
3. 3Toast the sourdough slices until deeply golden and crisp on both sides, either in a toaster or in the same skillet with a light brush of olive oil.
4. 4Thickly slice the heirloom tomatoes and season both sides lightly with flaky salt so they release a little juice.
5. 5Spread a generous layer of whipped ricotta on each warm toast. Shingle the seasoned tomato slices over the ricotta, then scatter the charred corn on top.
6. 6Drizzle with remaining olive oil and balsamic glaze. Tear basil leaves over everything and finish with black pepper and red pepper flakes.
7. 7Serve at once while the toast is still crunchy and the tomatoes are room-temperature juicy. Pair with coffee for a peak-summer Saturday breakfast.