Ricotta Toasts With Melon, Corn and Salami
Fresh cantaloupe and corn star in these meal-worthy toasts. They are mixed with spicy salami to complement their sweetness. You can use any cured meat with a kick, such as black pepper salami, cubed Spanish chorizo or torn soppressata. Whole-milk ricotta, made extra creamy with “milk” scraped from the corn cobs, is spread on crusty bread, then topped with the salad of melon, corn, salami, plus almonds and cilantro. Play with the balance of sweet, spicy, juicy and crunchy by adding fresh chile, thinly sliced cucumbers or snap peas or swapping the melon for stone fruit.
- Serves: 4 persons
- 2ears of corn, kernels removed, cobs reserved
- 1cup whole-milk ricotta (8 ounces)
- Kosher salt and black pepper
- 1cup chopped cantaloupe
- ½cup chopped spicy or black pepper salami (about 2 1/2 ounces; if using pre-sliced salami, rip into smaller pieces)
- ½cup cilantro leaves and stems, finely chopped
- 6tablespoons roasted, salted almonds or Marcona almonds, coarsely chopped
- 2teaspoons Sherry vinegar, plus more as needed
- 1baguette or another sturdy bread, like ciabatta
Step 1Use the blunt edge of a knife to scrape any corn milk off the cobs into a medium bowl. Add the ricotta to the corn milk, season with salt and pepper, and set aside.
Step 2In a large bowl, stir together the corn kernels, cantaloupe, salami, cilantro, almonds and vinegar. Season generously with salt and pepper, then taste and adjust salt, pepper and vinegar until the flavors pop. (The salad will keep covered and refrigerated for up to 5 hours. Add the cilantro and almonds just before serving.)
Step 3When ready to eat, cut or rip the baguette into 4 pieces crosswise, then cut or rip in half lengthwise through the middle (as if you’re making a sandwich). Toast if you’d like. Spoon the ricotta onto the cut sides of the baguette, then top with the salad.