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grilled corn and tomato ricotta toasts recipe

Grilled Corn and Tomato Ricotta Toasts

Chef Enzo, an Italian-American cuisine expert from Eat Every Slice, smiling while enjoying a plate of homemade pasta garnished with fresh basil.Enzo R.
A delightful summer dish combining grilled corn, tomatoes, and creamy ricotta on crunchy toast.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Lunch
Cuisine Italian American
Servings 8 slices
Calories 220 kcal

Equipment

  • 1 grill preheated to medium-high heat
  • 1 chef's knife
  • 1 Cutting Board

Ingredients
  

Main Ingredients

  • 4 ears of corn husked
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices of rustic bread
  • 1 cup ricotta cheese
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh basil leaves torn
  • Balsamic glaze for drizzling

Optional Add-Ons

  • Red pepper flakes to taste
  • Crumbled feta or Parmesan cheese
  • Honey or agave syrup for drizzling

Instructions
 

Preparation

  • Preheat the grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until charred in spots and tender, about 10-15 minutes. Let cool slightly before cutting kernels off the cob.
  • Place the bread slices on the grill. Toast on both sides until crispy and grill marks appear, about 2-3 minutes per side.
  • Spread a generous layer of ricotta cheese on each toasted bread slice. Top with grilled corn kernels and cherry tomato halves, pressing them gently into the ricotta.
  • Return the assembled toasts to the grill for 2-3 minutes to warm through. This helps the ricotta melt slightly and melds the flavors together.
  • Drizzle each toast with balsamic glaze and garnish with fresh basil leaves. Add red pepper flakes or crumbled cheese if desired.
  • Serve the toasts immediately while warm, accompanied by your favorite summer beverages.

Storage

  • Leftover toasts can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven before serving.

Notes

Pro Tips: Choose ripe corn for sweetness. High-quality ricotta enhances flavor. Use sturdy bread for grilling.
Ingredient Substitutions: Swap ricotta with vegan cheese for a plant-based option. Use gluten-free bread if needed.
How to Serve: Best served warm with balsamic glaze and fresh basil.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Grill corn ahead of time and assemble before serving.
Keyword grilled corn, ricotta toast, summer recipes