Grilled Ricotta With Corn, Peppers, and Sourdough
[Vegan]

To Make the Balsamic Butter:

1. In a small saucepan, melt the dairy-free butter over low heat, stirring occasionally, for about 12 minutes, or until browned. Remove from heat, let cool for 2 minutes, then stir in balsamic vinegar, sea salt, and black pepper. Set aside

To Make the Corn:

1. Next, heat your grill to medium-high. Remove husks and silks from the corn, then brush with extra virgin olive oil. Grill for about 15 minutes, turning often. Remove corn from cobs; set aside, but keep the grill on.

To Make the Peppers:

1. While the corn grills, toss the jalapeños with olive oil and sea salt and transfer to a grill basket. Add the coated peppers to grill alongside the corn for 2 minutes, or until they start to blister. Shake the basket, then cook 1 minute more. Remove from the grill; set aside.

To Make the Sourdough:

1. Grill your sliced sourdough while the corn grills. The bread should only take about 1-2 minutes, and you only want to turn them once. After they're nicely toasted, rub both sides of the warm bread with cut sides of garlic; set aside.

To Make the Ricotta:

1. Once the corn is grilled, place the vegan ricotta in an 8-inch cast iron skillet and transfer onto the grill. Cook for about 7-8 minutes, then let cool for 10 minutes.

To Serve:

1. Top the warm vegan ricotta with the grilled corn and blistered peppers, sprinkle with chopped parsley and sea salt, and drizzle with balsamic butter. Serve with garlic bread and a side of roasted grape tomatoes, if desired.