Corn, Feta, and Pistachio Tartine

corn feta pistachio tartine
Photo: Dana Gallagher
Prep Time:
15 mins
Total Time:
25 mins

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.


  • 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


  1. 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.

  2. 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.

Related Articles