Warm tomato dip with ricotta and corn

Ingredients:

• 2 tbsp olive oil + extra for drizzling
• 1.5 cups corn kernels (from about 2 ears of corn)
• 2 cups cherry tomatoes, halved
• A pinch of red pepper flakes, plus extra for sprinkling
• 450 g ricotta
• 12 slices ciabatta (0.5 cm thick)
• 220 gr. fontina cheese
• 0.5 cups small fresh basil leaves or larger leaves, chopped into small pieces
• Sea salt flakes for sprinkling

Preparation:

1. Place baking sheets in the upper and lower thirds of the oven and preheat the oven to 230°C.
2. In a medium ovenproof skillet, heat the oil over medium heat. Add the corn and cook, stirring frequently, until heated through but not yet browned, about 4 minutes. Add the tomatoes and sprinkle with a pinch of red pepper flakes, 1 teaspoon salt, and a few grinds of black pepper. Continue cooking, stirring frequently, until the tomatoes begin to soften slightly and release some juices, 3-5 minutes depending on ripeness.
3. Remove from heat and use the back of a spoon to make 8 wells in the tomato mixture. Spoon the ricotta into the wells and drizzle with oil. Bake on the top rack of the oven until the cheese is bubbling and heated through, about 20 minutes.
4. Meanwhile, place the bread on a baking sheet, drizzle both sides with oil, and season with salt and pepper. Bake on the bottom rack of the oven, rotating halfway through, until golden brown around the edges, about 10 minutes. Top each piece of bread with a slice of fontina and bake until the cheese is melted and bubbly, about 5 minutes. Sprinkle the hot sandwiches with red pepper flakes.
5. Sprinkle the pan with basil, drizzle with oil, and season with salt. Serve immediately with toast.