Corn and Ricotta Bruschetta

The ideal low-effort, high-reward summer lunch is thick toast topped with fluffy ricotta and sweet corn.

Ingredients :

• 2 ears fresh sweet corn, shucked

• 2 tablespoons unsalted butter, divided

• 1/2 red onion, small dice

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 8 mint leaves, very thinly sliced

• 8 substantial pieces of whole-grain boule or batard bread (cut about 4 inches wide, 5 inches long, and 1 inch thick)

• 16 ounces ricotta cheese

For garnish

• 4 mint leaves, very thinly sliced

STEPS :

     1. Off the cob the corn :

Cut the corn off the cobs into a medium dish using a sharp knife, removing as much of the flesh from the kernels as you can.

The technique I employ entails holding the shucked corn cob vertically inside a medium bowl while gripping the stem, allowing the tip of the cob to rest in the bottom of the bowl. The kernels should be sliced off using a chef's knife in a downward motion from the top (the end you are holding) to the bottom (the tip in the bowl), rotating the cob to get all the sides.

Set aside. Two and a quarter cups of shucked corn are required.

     2. Cook the onions :

Put a medium pan on the stove top and melt 1 tablespoon of butter. Then, add the onion and sauté it for approximately two minutes, stirring regularly, or until it starts to soften.

     3. Cook the corn :

Cook for about 5 minutes, stirring occasionally, until the corn is softened. There should be one more tablespoon of butter added.

     4. Season and add mint :

Add salt and pepper to taste. Add the mint and stir while cooking for about 30 seconds, or until the mint just begins to soften and release its fragrance.

     5. Let the topping cool :

When the corn is warm but not hot, turn off the heat and let the pan cool for about 10 minutes.

     6. Toast the bread :

Toast the bread in the toaster while the corn cools. (If the bread is thick and tender, toasting each slice twice may be necessary to achieve a light crisp on the top. Set aside.

     7. Spread the ricotta on the toasts : 

After the corn has finished cooling, evenly distribute 3 1/2 tablespoons of ricotta onto each slice of toast and spread it with the back of a spoon almost to the edges.

     8. Top the ricotta with corn : 

Spread the corn mixture thinly, almost to the edge of the ricotta, on the toasts (approximately 3 tablespoons each slice).

     9. Garnish and serve :

Serve after adding mint garnish.

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