Corn and Ricotta Bruschetta Recipe

Name: Corn and Ricotta Bruschetta Recipe
Ingredients: 2 ears of corn, shucked; 2 tablespoons unsalted butter, divided; 1/2 red onion, small dice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 mint leaves, very thinly sliced; 8 thick slices of whole grain batard or boule bread (cut about 4 inches wide, 5 inches long, and 1 inch thick); 16 ounces ricotta cheese; 4 mint leaves, very thinly sliced

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This thick toast piled high with fluffy ricotta and sweet corn is the perfect low-effort, high-reward summer meal or appetizer.

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Ingredients

2 ears of corn, shucked
2 tablespoons unsalted butter, divided
1/2 red onion, small dice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 mint leaves, very thinly sliced
8 thick slices of whole grain batard or boule bread (cut about 4 inches wide, 5 inches long, and 1 inch thick)
16 ounces ricotta cheese
4 mint leaves, very thinly sliced