Tomato Corn Basil Crostini with Ricotta Cheese

Hood HH at my house tonight and needed a new summer app for the occasion -- this was DELICIOUS!!!  It was refreshing, yummy, and perfect little snack!!

Servings: 36 crostini

Ingredients

• 1 baguette (see recipe below)
• olive oil
• 1 1/2 cups cherry tomatoes halved
• 1 cup corn kernels (fresh or defrosted)
• 1/2 cup fresh basil cut into thin strips
• 1 lemon (zested and juiced)
• 15 ounces ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• Cook your crostini rounds as per recipe instructions through the link below if not done already. This can be done up to two days in advance and the crostini kept in an airtight bag or container. Make sure the crostini are completely cooled before storing otherwise the trapped heat moisture will re-soften them.
• Zest the lemon and set the zest aside.
• Cut the cherry tomatoes in half and place in a small bowl. Add the corn, 1/4 cup fresh basil strips, a pinch of salt and a pinch of black pepper. Drizzle with olive oil. Squeeze a half of a lemon into the tomatoes. Stir to combine and set aside.
• In a second small bowl: Make your cheese mixture by combining the ricotta, juice from 1/2 lemon, Parmesan cheese, 1/4 cup fresh basil, salt, and pepper.
• Chill the cheese and tomato mixtures separately until ready to serve.
• When ready to serve, assemble the crostini by spooning approximately 1-2 Tablespoons of the cheese mixture on each crostini. Then add 1-2 Tablespoons of the tomato mixture. Repeat with all crostini pieces.
• Sprinkle the crostini with the lemon zest and additional basil if desired. Serve immediately.

Baguette Ingredients

• 1 baguette
• extra virgin olive oil
• 2 garlic cloves

Instructions

• Preheat oven to 350F.
• Slice the baguette at an angle (on the bias) creating discs approximately 1/4 to 1/2 inch thick.
• Spread out the bread slices on a silicone mat lined baking sheet.
• Drizzle the bread with olive oil.
• Place the bread in the oven and toast for 5 minutes. Flip the bread slices over and drizzle with olive oil on the second side if desired. Toast another 5 minutes or until they are just starting to turn a light brown. You may need to cook them longer or shorter depending on your oven and the bread thickness.
• Remove from the oven and scrape a garlic clove against the toasted bread on one side. This step is optional but provides a subtle additional flavor.
• Top with your favorite salsa or crostini ingredients. Crostini can be stored in an airtight bag or container for up to three days.