Corn and Ricotta Bruschetta
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 thick slices whole-grain batard or boule 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
Method
Cut the corn off the cob:
With a pointy knife, reduce the corn off of the cobs right into a medium bowl, doing away with as plenty of the kernels flesh as possible.
The technique I use:
maintain your shucked corn cob vertically interior a medium bowl, retaining the stem and letting the end of the cob take a seat down withinside the backside of the bowl. Use a chef’s knife to reduce the kernels off from top (the give up you’re retaining) to backside (the end withinside the bowl), in a downward motion, rotating the cob to get all of the sides. Set apart. You must have 2 1/four cups of shucked corn.
Cook the onions:
In a medium pan, soften 1 tablespoon of butter over medium heat. Add the onion, and cook, stirring frequently, till it starts offevolved to melt, approximately 2 minutes. Cook the corn: Add the corn and the final 1 tablespoon of butter, and cook, till the corn is softened, approximately five minutes.
Season and upload mint:
Season with the salt and pepper. Add the mint, and cook, stirring, till the mint simply begins offevolved to melt and turns into fragrant, approximately 30 second.
Let the topping cool:
Remove the pan from the heat, and set apart to chill for approximately 10 minutes, till the corn is heat however now no longer hot.
Toast the bread:
While the corn is cooling, toast the bread on your toaster. (If the bread is smooth and thick, you could want to toast every slice two times to get it gently crispy on its surface. Set apart.
Spread the ricotta at the toasts:
When the corn is achieved cooling, spoon even quantities of ricotta onto every slice of toast (approximately three 1/2 tablespoons on every slice) and use the returned of the spoon to unfold it out nearly to the edges.
Top the ricotta with corn:
Divide the corn aggregate among the toasts (approximately three tablespoons in keeping with slice) and unfold it out nearly to the brink of the ricotta.
Garnish and serve:
Garnish with mint and serve.
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