RECIPE: Corn-Infused Ricotta Cheese with Roasted Heirloom Cherry Tomatoes on a Multigrain Crostini with Micro Basil


By Erik Orlowski and John Urbinati of Fifth Season Restaurant in Port Jefferson

The chefs at the Fifth Season restaurant in Port Jefferson got it right at HARVEST East End in Cutchogue last year when they combined two summertime favorites: sweet corn and heirloom tomatoes. Combine this with creamy ricotta, local honey and a multigrain crostini for a summer party in your mouth. Hands down, this was my most memorable bite. I promise your guests will be asking for the recipe, too.

4 cups corn kernels (approximately 5 ears)
½ cup whole milk ricotta cheese
2 tablespoons chopped parsley
1 tablespoon local wildflower honey
Salt and pepper to taste

Puree corn in a blender until smooth. Strain puree and cook for 5 minutes on medium heat. Place in refrigerator to cool. Combine cooled puree with ricotta cheese, chopped parsley and honey. Add salt and pepper to taste. Set aside in refrigerator.

Roasted Heirloom Cherry Tomatoes
1 quart local heirloom cherry tomatoes
1 tablespoon extra-virgin olive oil

Cut tomatoes in half. Toss in olive oil. Place on ungreased baking sheet in convection oven at 400° until soft (approximately 15 minutes). Allow to cool completely.

Multigrain Crostini
1 multigrain baguette
1 tablespoon extra-virgin olive oil and a pinch of salt

Slice baguette into ¼-inch slices. Place on ungreased baking sheet. Drizzle extra-virgin olive oil to lightly coat baguette slices. Sprinkle salt on slices. Toast in convection oven at 400° until golden brown on both sides (approximately 5 to 8 minutes). Cool on wire rack.

Assemble by placing a teaspoon of corn-infused ricotta cheese on crostini. Arrange three halves of roasted heirloom cherry tomatoes on ricotta cheese. Finish with 2 sprigs of micro basil.