135 minutes
A refreshing dish featuring vibrant flavors of quick-pickled grape tomatoes on creamy ricotta, served on a crisp slice of sourdough.
0 oz
0.25 fluid ounces
0 oz
Garlic Clove, crushed
each
each
Jalapeño, sliced
each
to taste
Sourdough Boule, lightly toasted or grilled
slices
Extra Virgin Olive Oil, for drizzling
to taste
to taste
1. Prepare the Grape Tomatoes
Using a toothpick, pierce each grape tomato multiple times to allow the pickling brine to penetrate.
2. Prepare the Pickling Liquid
In a medium saucepan, combine the rice vinegar, sugar, crushed garlic, thyme sprigs, and sliced jalapeño. Add a pinch of kosher salt and some water to the mixture. Bring to a boil, ensuring the sugar dissolves.
3. Pickle the Tomatoes
Add the pierced grape tomatoes to the boiling pickling liquid. Return to a brief boil, then remove from heat and let cool in the brine for about an hour.
4. Chill the Tomatoes
Transfer the cooled tomatoes and pickling liquid to a jar with a tight-fitting lid. Chill in the refrigerator for another hour.
5. Assemble the Toast
Spread ricotta cheese on each slice of bread. Top with the pickled tomatoes, drizzle with olive oil, and sprinkle with black pepper to taste.
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