Ricotta Toasts With Melon, Corn and Salami

Name: Ricotta Toasts With Melon, Corn and Salami
Total time: 15 min
Yield: 4 servings
Ingredients: 2 ears of corn, kernels removed, cobs reserved; 1 cup whole-milk ricotta (8 ounces); Kosher salt and black pepper; 1 cup chopped cantaloupe; 1/2 cup chopped spicy or black pepper salami (about 2 1/2 ounces; if using pre-sliced salami, rip into smaller pieces); 1/2 cup cilantro leaves and stems, finely chopped; 6 tablespoons roasted, salted almonds or Marcona almonds, coarsely chopped; 2 teaspoons Sherry vinegar, plus more as needed; 1 baguette or another sturdy bread, like ciabatta

By Ali Slagle

Updated April 29, 2024

Ricotta Toasts With Melon, Corn and Salami — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 15 minutes
Rating: 4(111)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

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 2½ 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

Ingredient Substitution Guide

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Preparation

Step 1
Use 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 2
In 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 3
When 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.

Ratings

4 out of 5

111 user ratings

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Comments

MAinPA3 years ago

Is the corn supposed to be cooked first? Raw corn kernels aren’t appealing to me.

Nick3 years ago

Made this by the recipe tonight and think it’s got amazing flavor and so much to work with! You could throw the kernels in a skillet for a blackened effect, shift the ratios, or change an ingredient and still be happy. However, as listed above this was dinner (without an oven in *hot* NYC) for me or could be an easy finger food for a group. But I did throw in extra salami!

Eve3 years ago

Rub (with your hands) the cobs with olive oil and blister in a hot skillet on each side until some of the kernels are browned. Cool. Cut kernels off.

KMM11 months ago

Overall - this was tasty and great for a summer day. The vinegar is crucial. Didn’t add enough. As is salt. Taste along the way and add more. The ricotta brings things down.

k1 year ago

Swapped in arugula and parsley for the cilantro, because it’s what I had on hand. Did half raw and half cooked corn for the textures. Delicious.

Suzanne2 years ago

Unless you fancy chasing escaped corn kernels and bits of melon all over the place, I suggest you don't eat this open-faced! Aside from that, flavors were amazing! Used vegan pepperoni and it was delicious.

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