Cucumber Ricotta Toasts
1 baguette, sliced and
1 cup ricotta cheese, whole or part-skim
2 tsp. grated lemon zest
Salt and fresh ground black pepper
6 Persian cucumbers, shaved thin into ribbons
2 Tbs. chopped Italian parsley
¼ cup basil leaves, julienned
1 lemon, juiced
2 Tbs. olive oil
- Grill the bread slices. As soon as they come off the heat, rub each slice gently with a clove of garlic.
- In a small bowl, mix the ricotta with lemon zest and salt and pepper to taste.
- In another small bowl, mix the cucumber ribbons, herbs, lemon and olive oil. Season with salt and pepper.
- To assemble: Spoon about 1 to 2 tablespoons of ricotta on each grilled bread. slice. Carefully ribbon the seasoned cucumbers on top of each slice of baguette. Drizzle with a bit more olive oil and enjoy.