Heirloom Tomato Basil Tartines

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 4 slices (about 3/4-inch thick) thick-sliced sourdough or country bread
• 3 tbsp extra-virgin olive oil
• 1 clove, halved garlic
• 1 1/4 lb, sliced 1/4-inch thick heirloom tomatoes (mixed colors)
• 1/2 cup, torn plus small leaves for garn fresh basil leaves
• 3/4 cup fresh ricotta or whipped goat cheese
• 1 tsp lemon zest
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1/2 cup fresh corn kernels (optional sweet pop)
• 2 tsp balsamic vinegar or glaze
• pinch red pepper flakes

Instructions

1. 1Preheat a broiler to high or set a grill pan over medium-high heat. Brush both sides of the bread slices lightly with olive oil.
2. 2Toast the bread under the broiler 1 to 2 minutes per side until deep golden and crisp at the edges, watching closely so it does not burn. Alternatively grill 2 minutes per side until marked.
3. 3While the toast is still hot, rub the cut side of the garlic clove firmly over one face of each slice so it melts into the crust.
4. 4In a small bowl stir the ricotta with lemon zest, salt, and a drizzle of olive oil until creamy and spreadable.
5. 5Spread a generous layer of the seasoned ricotta over the garlicky side of each toast, going almost to the edges.
6. 6Arrange overlapping heirloom tomato slices on top of the ricotta in a single pretty layer, mixing colors for visual pop.
7. 7Scatter raw corn kernels if using, then tuck torn basil leaves between and over the tomatoes.
8. 8Drizzle the remaining olive oil and a few drops of balsamic over each tartine. Finish with flaky sea salt, cracked black pepper, and red pepper flakes.
9. 9Serve immediately on plates while the toast is still warm and crackly and the tomatoes are cool and juicy—perfect midday open-faced lunch.