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Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)
A Summery, Savory Ricotta Toast that your lunch guests will love!
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Prep Time
10
minutes
mins
Course
Appetizer, Brunch, Lunch
Servings
4
Calories
298
kcal
Ingredients
1x
2x
3x
1
English cucumber
thinly sliced (about 1 ½ cups)
Kosher salt
Fresh cracked black pepper
1
Tablespoon
fresh basil
chopped
1
Tablespoon
fresh parsley
chopped
1
Tablespoon
chives
chopped
2
teaspoons
mint
chopped
1
small shallot
sliced thin
Juice from ½ a lemon
1
cup
quality ricotta
room temperature
4
slices
of thick cut sourdough bread
toasted
Instructions
Place sliced cucumbers in a medium sized bowl.
Add ¼ teaspoon salt, a few cracks of pepper and toss once.
Add basil, parsley, chives, mint, shallot, and lemon juice.
Toss gently to combine.
Spread ricotta generously over each piece of toast along with a pinch of salt to each.
Pile on the cucumber mixture. Some pieces will fall off, that’s ok.
Top with another small pinch of salt and serve.
Nutrition
Calories:
298
kcal
Carbohydrates:
39
g
Protein:
15
g
Fat:
10
g
Saturated Fat:
5
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Cholesterol:
31
mg
Sodium:
440
mg
Potassium:
280
mg
Fiber:
2
g
Sugar:
5
g
Vitamin A:
498
IU
Vitamin C:
4
mg
Calcium:
178
mg
Iron:
3
mg
Keyword
brunch, Ricotta, summer, toast
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