This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Ingredients:
20 1/4-inch thick slices of baguette 1 clove garlic 1 tomato 2 small ears of corn, blanched in boiling water for 3 minutes 3/4 cup ricotta 3/4 cup goat cheese 1/4 cup thinly sliced chives Salt and pepper Olive oil
Preparation:
Preheat oven to 350 degrees. Toast baguette slices on baking sheet. When they begin to color, remove from oven. Once cool, gently rub each slice with garlic clove. Cut tomato in half and rub the toasts again with tomato.
Cut the corn from the cob and stir together with ricotta, goat cheese and chives. Season to taste. Sprinkle with olive oil and serve immediately.