Ricotta-Corn-Basil Crostini With Chopped Tomatoes

1. 1

   In a bowl mix together ricotta, corn, basil, lemon zest, 2 to 3 tablespoons of good olive oil, a few pinches Maldon, and freshly ground black pepper.

2. 2

   Douse tomatoes with good olive oil, salt, and pepper, and stir.

3. 3

   Spread a layer of the ricotta mixture onto each baguette slice. Top with tomatoes a pinch of Maldon salt, and freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.