Sorry I haven’t been posting much — been busy at work these past two weeks.
Corn and tomato sauté, ricotta bruschetta
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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.