There’s a point every year where grocery store tomatoes stop disappointing me.

Not all at once. Just suddenly, one afternoon, you slice into one and realize summer actually showed up while you weren't looking.

The corn gets sweeter and basil starts taking over the garden. And if you're lucky, somebody leaves a bowl of peaches on the counter. You start craving cold wine and things on toast for dinner.

This recipe lives squarely in that stretch of the calendar.

It’s barely cooking, honestly. Char corn in a skillet, stir together a quick bacon vinaigrette, smear ricotta on toast and pile everything on top. The result tastes far fancier than the amount of effort required.

Which, for late spring cooking, is really the whole goal.

Charred corn toast with whipped ricotta and bacon vinaigrette

Ingredients

Directions

Cook bacon in a skillet until crisp. Remove bacon and roughly chop once cool.

Pour off most of the bacon fat, leaving about 2 tablespoons in the skillet. Add corn kernels and cook over high heat until blistered and lightly charred.

In a small bowl, whisk together the warm bacon fat, apple cider vinegar, Dijon and a pinch of salt and pepper.

Toast the bread. Spread ricotta generously over each slice.

Top with charred corn, tomatoes and chopped bacon, then spoon over the warm vinaigrette. Finish with basil, black pepper and a drizzle of olive oil.

Serve immediately, preferably with something cold to drink and absolutely no plans afterward.

Email Mackensy Lunsford at [email protected].

Featured

Unsubscribe  •   Manage Newsletters  •  Terms of Service  •   Privacy Policy/Your California Privacy Rights  •  Privacy Notice  •  Do Not Sell My Info/Cookie Policy  •   Feedback