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 thoughts

  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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