Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)

Kat Can Cook

Name: Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: English Cucumber; David's Kosher Salt; Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper; Fresh Basil; O Organics Parsley, Organic; Chives Bunch; Mint; Colo-Pac Produce, Inc. Shallots Onions; Bag Of Organic Lemons; Key Food Ricotta Cheese, Whole Milk; SIGNATURE SELECTS Sourdough Bread Bowl

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Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)

Serves 410 mins prep0 mins cook

A Summery, Savory Ricotta Toast that your lunch guests will love!

0 servings

What you need

english cucumber

kosher salt

Back to Nature Crackers, Rice, Thin, Sea Salt & Cracked Black Pepper

freshly cracked black pepper

tbsp fresh basil

tbsp fresh parsley

tbsp chive

tsp mint

shallot

fresh squeezed lemon juice

cup low fat ricotta cheese

slice sourdough bread

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Instructions


0 Place sliced cucumbers in a medium sized bowl.
1 Add ¼ teaspoon salt, a few cracks of pepper and toss once.
2 Add basil, parsley, chives, mint, shallot, and lemon juice.
3 Toss gently to combine.
4 Spread ricotta generously over each piece of toast along with a pinch of salt to each.
5 Pile on the cucumber mixture.  Some pieces will fall off, that’s ok.
6 Top with another small pinch of salt and serve.

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