HANDS-ON TIME
15 MIN
TOTAL TIME
2 HRs 15 MIN
Serves 4
When I studied at The French Culinary Institute in New York City, I cooked at the FCI’s restaurant, L’Ecole, as part of the curriculum. I worked the fish station for a while, and it was one of the most challenging spots because there were so many ways to mess up! But the pickled grape tomatoes we served with the sea bass were idiot-proof, and great for snacking. I loved how they burst in my mouth with all sorts of tangy-sweet flavors. We always peeled the grape tomatoes back then, but nowadays I usually just poke them all over with a toothpick and pop them into a hot brine. They’re great right out of the fridge and in salads, but in my opinion, the best way to serve them is on ricotta toast, drizzled with olive oil.
Using a toothpick, poke a few holes all over each tomato. In a medium saucepan, combine the vinegar, sugar, garlic, thyme, jalapeño, ½ cup water, and 1 tablespoon salt and bring to a boil over high heat. Add the tomatoes and return to a boil, then remove from the heat and let cool completely, about 1 hour. Transfer to a jar or container with a tight-fitting lid and refrigerate until well chilled, about 1 hour.
Spread the ricotta evenly on the toasts. Using a slotted spoon, top the toasts with the tomatoes and a little bit of their pickling liquid. Drizzle with olive oil and season with pepper.
DO IT AHEAD The pickled tomatoes can be refrigerated in their pickling liquid for up to 2 weeks.