Fire Roasted Ricotta With Corn And Peppers

4 cup whole milk 1 ¼ cup whipping cream 2 tablespoon white vinegar 2 teaspoon kosher salt

Charred Corn Topping

2 ears fresh corn 1 tablespoon extra-virgin olive oil

Grilled Padron Pepper Topping

6 ounce whole Padron peppers 2 tablespoon extra-virgin olive oil kosher salt

Balsamic Brown Butter Sauce

½ cup unsalted butter 2 tablespoon balsamic vinegar ½ teaspoon kosher salt ¼ teaspoon black pepper

Garlic-Rubbed Bread Slices

8 3/4-inch slices artisan-style sourdough bread 1 large clove garlic, peeled and halved