Recipe

Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes

by Sasha Marx

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, I developed this recipe using the extra ricotta I had left over from my Creamy Corn Bucatini with Corn Ricotta and Basil. With a nod to one of my favorite restaurant dishes in Boston, the pickled corn pancakes from chef Michael Scelfo at Alden & Harlow, I 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. I see this toast as both a light dinner party appetizer and a worthy successor to the brunch toast crown (avocados, you had a great run).

Yield: Serves 4

Ingredients

227 g	water
150 g	white vinegar
75 g	sugar
10 g	kosher salt
250 g	corn kernels (about 4 ears)
75 g	shallot, sliced thin (1 large shallot)
4 g	red Thai chiles, stemmed and seeded (2 chiles)
400 g	(4 (¾-inch-thick) slices) rustic sourdough bread, toasted
195 g	ricotta
150 g	cherry tomatoes, halved
5 g	fresh basil leaves, torn into large pieces
	Flake sea salt and pepper

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

Essential Equipment

Digital Kitchen Scale

Instructions

- 227 g water
- 150 g white vinegar
- 75 g sugar
- 10 g kosher salt
- 250 g corn kernels (about 4 ears)
- 75 g shallot, sliced thin (1 large shallot)
- 4 g red Thai chiles, stemmed and seeded (2 chiles)
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).
- 400 g (4 (¾-inch-thick) slices) rustic sourdough bread, toasted
- 195 g ricotta
- 150 g cherry tomatoes, halved
- 5 g fresh basil leaves, torn into large pieces
- Flake sea salt and pepper
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.

Instructions

- 1 cup water
- ⅔ cup white vinegar
- ⅓ cup sugar
- 1 tablespoon kosher salt
- 2 cups corn kernels (about 4 ears)
- 1 large shallot, sliced thin
- 2 red Thai chiles, stemmed and seeded
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).
- 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
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.