Name: Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes
Total time: PLACEHOLDER
Ingredients: 1 cup water; ⅔ cup white vinegar; ⅓ cup sugar; 1 tablespoon kosher salt; 2 cups (about 4 ears) corn kernels; 1 large shallot , sliced thin; 2 red Thai chiles , stemmed and seeded; 4 (¾-inch-thick) slices rustic sourdough bread , toasted; ¾ cup ricotta; 5 ounces cherry tomatoes , halved; 10 fresh basil leaves , torn into large pieces; Flake sea salt and pepper

Why This Recipe Works

Italian bruschetta is the O.G. of the dressed toasted-bread world and has been holding it down since long before our Instagram feeds were overrun with pictures of avocado toast. In a country that normally prizes microregionality and strict culinary tradition, bruschetta enjoys a good deal of stylistic freedom. If it tastes delicious atop a piece of toasted bread, it’s a good bruschetta garnish. Using this free-spirited approach, we developed this recipe using the extra ricotta we had left over from our Creamy Corn Bucatini with Corn Ricotta and Basil. With a nod to one of our favorite restaurant dishes in Boston, the pickled corn pancakes from chef Michael Scelfo at Alden & Harlow, we quick-pickled corn kernels to sprinkle on top of the ricotta as a garnish. The kernels give a sweet and sour pop that contrasts with the smooth creaminess of the ricotta. Sliced cherry tomatoes and fresh basil round things out. This toast could serve as both a light dinner party appetizer and a worthy successor to the brunch toast crown (avocados, you had a great run).

Before You Begin

This recipe works equally well with fresh and frozen corn. We developed this recipe using the leftover corn ricotta from our Creamy Corn Bucatini with Corn Ricotta and Basil, but you can substitute regular ricotta too. We also used a toaster oven, but a conventional toaster or even an oven will work. The toast should be golden brown and crunchy near the crust but still have spring in the center. Think bruschetta rather than crostini.

Instructions

Bring water, vinegar, sugar, and salt to boil in medium saucepan over high heat. Remove from heat and add corn, shallot, and chiles. Let steep for at least 45 minutes. (Pickled corn mixture can be refrigerated in an airtight container for up to 1 week).

Drain pickled corn mixture; discard chiles and pickling liquid. Divide ricotta among toasts and spread to edges. Divide pickled corn mixture and cherry tomatoes among toasts and top with basil. Season with flake sea salt and pepper to taste; serve.