140 minutes
A delightful blend of creamy, tangy, and spicy flavors, perfect for a quick and elegant snack or appetizer.
Grape Tomatoes, poked
0 pints
Rice Vinegar, boiled
cups
Sugar, added to vinegar
tablespoons
Garlic Clove, crushed
each
Fresh Thyme Sprigs, added to vinegar
each
Jalapeño, halved
each
Kosher Salt, added to vinegar
to taste
Whole-Milk Ricotta Cheese, spread on toast
cups
Sourdough Boule Or Rustic Bread, toasted or grilled
slices
Extra Virgin Olive Oil, drizzled
to taste
Freshly Ground Black Pepper, sprinkled
to taste
1. Prepare and Boil Pickling Liquid
In a medium saucepan, combine the rice vinegar, sugar, crushed garlic, thyme sprigs, jalapeño halves, a splash of water, and a pinch of kosher salt. Bring to a rolling boil.
2. Pickle Tomatoes
Poke holes in each grape tomato with a toothpick and add them to the boiling pickling liquid. Allow the mixture to return to a boil, then remove from heat and let cool for about an hour.
3. Chill Pickled Tomatoes
Once the tomatoes are cool, transfer them to a jar or container with a tight-fitting lid and refrigerate for about an hour.
4. Prepare Ricotta Toasts
Spread the ricotta cheese generously over the toasted or grilled slices of sourdough boule or rustic bread.
5. Serve
Top the ricotta-covered toasts with the pickled tomatoes using a slotted spoon. Drizzle with pickling liquid, extra-virgin olive oil, and sprinkle with freshly ground black pepper before serving.
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