Thick toast piled high with fluffy ricotta and sweet corn is the perfect low-effort, high-reward summer meal.
Even in Italy, youll find versions made with anchovies, cured meats, or rich cheeses.
In the summer, that usually means corn.
Simply Recipes / Ciara Kehoe
A whole grain batard or boule, cut into thick slices, is ideal.
Both breads are wonderfully flavorful and sturdy enough to hold a big pile of toppings.
These smaller pieces can be toasted in a 400F oven for about 15 minutes.
Simply Recipes / Ciara Kehoe
Cheap, mass-produced ricotta will technically work just fine, but it has a relatively rough, grainy texture.
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You should have 2 1/4 cups of shucked corn.
Simply Recipes / Ciara Kehoe
In a medium pan, melt 1 tablespoon of butter over medium heat.
Add the onion, and cook, stirring frequently, until it begins to soften, about 2 minutes.
Season with the salt and pepper.
Simply Recipes / Ciara Kehoe
While the corn is cooling, toast the bread in your toaster.
Garnish with mint and serve.
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Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
