Quick-Pickled Grape Tomatoes on Ricotta Toast

1. Prepare the Grape Tomatoes

Poke a few holes in each grape tomato using a toothpick to allow the pickling liquid to penetrate and infuse the tomatoes with flavor.

2. Make the Pickling Liquid

Combine unseasoned rice vinegar, sugar, crushed garlic cloves, fresh thyme sprigs, half a jalapeño, a pinch of kosher salt, and a cup of water in a medium saucepan. Bring to a boil, then remove from heat and allow to cool for about one hour.

3. Pickle the Tomatoes

Add the prepared grape tomatoes to a jar with the cooled pickling liquid. Seal and let sit at room temperature for one hour, then transfer to the refrigerator to chill for another hour.

4. Prepare Ricotta Toast

Spread a generous layer of whole-milk ricotta cheese onto the toasted slices of bread.

5. Assemble and Serve

Top each ricotta-covered toast with the pickled tomatoes using a slotted spoon to allow excess liquid to drain off. Drizzle with extra-virgin olive oil and sprinkle with freshly ground black pepper to taste. Serve immediately.