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Afternoon Snack

Sorry I haven’t been posting much — been busy at work these past two weeks.

Corn and tomato sauté, ricotta bruschetta

Click here to view a large-size version of the pic above.

This was two ears of corn briefly sautéed in melted unsalted butter with minced shallots, a pinch of salt and some chopped tarragon. Remove from heat and stir in some diced tomato.

The ricotta spread consists of 4 tablespoons sheep’s milk ricotta cheese, salt, pepper, extra-virgin olive oil and 1 teaspoon chopped lemon thyme. Combine all ingredients and stir until thoroughly incorporated. Can be made 1 to 2 hours in advance; chill in the refrigerator until ready for use. Spread ricotta on slices of grilled or toasted bread and serve.

3 replies »

  1. YES, YES, corn is JUST showing up at local farm markets…..NOTHING says summer like baby sweet corn. YES YES, I’m going to make your corn salad. Tonight! We’re going to have a mini-heat wave (for Oregon) this week, so a cool corn salad is perfect.


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