Corn, Feta, and Pistachio Tartine

Name: Corn, Feta, and Pistachio Tartine
Prep time: 15 min
Total time: 25 min
Ingredients: 2 large ears corn, husks and silks removed; 3 ounces feta, crumbled (⅔ cup); 0.25 cup shelled pistachios, coarsely chopped; 0.25 cup fresh mint leaves, sliced if large; 1 loaf ciabatta, split and toasted; Extra-virgin olive oil, for drizzling; Flaky sea salt, such as Jacobsen, and freshly ground pepper

By

Greg Lofts

Updated on July 1, 2019

corn feta pistachio tartine — Photo: Dana Gallagher

Prep Time:

15 mins

Total Time:

25 mins

Servings:

4

For a colorful, super summery lunch or party appetizer, try a tartine like this one with salty feta, sweet in-season corn, crunchy pistachios, and a refreshing touch of mint.

Ingredients

2 large ears corn, husks and silks removed
3 ounces feta, crumbled (⅔ cup)
¼ cup shelled pistachios, coarsely chopped
¼ cup fresh mint leaves, sliced if large
1 loaf ciabatta, split and toasted
Extra-virgin olive oil, for drizzling
Flaky sea salt, such as Jacobsen, and freshly ground pepper

Directions

Blister corn on a preheated grill, directly over a stove-top gas flame, or directly on an oven rack under the broiler, turning a few times, until charred in places but still crisp, about 2 minutes. Let cool slightly, then strip kernels from cobs with a sharp knife.
Drizzle toasted bread with oil; season with flaky salt and pepper. Divide cheese evenly between toasts. Top with corn kernels, pistachios, and mint. Drizzle with more oil and season with flaky salt and pepper.