Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes
Why This Recipe Works
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, 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).