Fresh Lemon Herb Ricotta Cucumber Toast Recipe Is Love At First Bite by Jan Mostrom
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I love to discover new ideas and cook new recipes so I can bring whole-food nutrition to nourish my friends and family – and it has to taste great! I was really impressed with this beautiful ricotta lemon herb cucumber toast recipe that I made the other day. The cucumber toast is so fresh and tasty! I have to say I was a bit sad when I was finished with my breakfast because it was so good. It’s easy to add ingredients layered on top (note the juicy tomato atop one version) and it only takes 10 minutes to slice the cucumbers and put it all together.
To make this healthy, high-protein, high-fiber, farm-to-table recipe for breakfast, lunch, dinner or as a snack or appetizer, you will need to gather the following ingredients: fresh mint, fresh dill, extra-virgin olive oil, lemons for juicing and zesting, crushed red pepper flakes, salt, an English cucumber, whole-milk ricotta cheese and whole-wheat bread.
While you enjoy this creamy, lemony, herby cucumber toast read about the health benefits of cucumbers, the health benefits of ricotta cheese and the health benefits of fresh herbs. It'll make you love this fresh recipe even more, if that's possible!
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Cuisine: American
Prep Time: 10 Minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2
Ingredients
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt, or to taste
- 1 cup thinly sliced English cucumber, washed with skin on
- 3/4 cup whole-milk ricotta cheese
- 1 teaspoon grated lemon zest
- 4 slices whole-wheat bread, toasted
Recipe Notes
- If you have a bit more time, remove the ricotta from the fridge about 30 to 45 minutes ahead of making the toast to bring it closer to room temperature.
- For uniform slices of cucumber, use a mandoline food slicer.
Here's how to make it:
- Zest the lemon and add it to the ricotta. Stir with a fork to combine.
- In a small bowl mix herbs, oil, lemon juice, salt and crushed red pepper flakes. Slice and add the cucumbers and gently toss to coat them.
- Toast the bread, if desired, and then spread 1/4 of the ricotta and cucumber mixture on top. Sprinkle with a bit of salt and black pepper, if desired, or top with a beautiful fresh tomato and enjoy!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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