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Corn Ricotta Toast with Pickled Corn and Cherry Tomatoes
Ingredients
  • 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
Steps
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