Roasted Corn and Tomato Bruschetta
Servings: 4
  • 3 Cups of Roasted Cherry Tomatoes
  • 4 Roasted Garlic Cloves from Roasted Cherry Tomatoes
  • ¼ Cup of Olive Oil
  • ¾ Cup of Fresh Ricotta Cheese
  • 3 Tablespoons of Chopped Basil
  • 2 Ears of corn, shucked and the silk removed
  • 4 Thick Slices of Crusty White Bread
  • Salt and Pepper to taste
  1. In a small bowl mix the ricotta cheese with 1 tablespoon of chopped basil and a tablespoon of olive oil, season to taste with salt and pepper. Set aside.
  2. Light a gas or charcoal grill and once it heats up bush the corn and with the olive oil and roast on the grill for 10- 15 minutes until the corn is done and it has a few blackened spots on it. Remove the corn from the grill and let it cool. Slice the kernels form the corn and mix it with the roasted tomatoes and one tablespoon of the chopped basil in a small bowl. Season with salt and pepper to taste and add a few drops of olive oil if the mixture seems dry.
  3. Brush the bread with the olive oil and grill it for 2 minutes per side until it is toasted and golden brown. Remove from the heat and spread one side of the toasted bread with a roasted garlic clove. Divide the ricotta mixture between the four slices and top with the roasted corn and tomato mixture. Sprinkle with the remaining tablespoon of chopped basil and serve immediately.
Recipe by Monica's Table at