Part sandwich, part salad, this is an extremely refreshing and satisfying meal. It’s very simple, but there are two requirements: freshly baked bread, with a crisp crust and tender crumb, and the best ricotta you can find, preferably basket ricotta. Skip the low-fat supermarket type: Instead, make your own or use natural cream cheese or queso fresco.
- Serves: 2 persons
- 6thinly sliced Persian cucumbers (about 2½ cups)
- Salt and black pepper
- 1serrano chile, very thinly sliced (or minced, with seeds, if preferred)
- 12large basil leaves, torn
- 2tablespoons lime juice (from 1 large lime)
- 1tablespoon chopped dill
- 2teaspoons chopped tarragon
- 2teaspoons chopped mint leaves
- 1teaspoon thinly sliced chives
- 1to 2 cups soft, rich ricotta, drained
- 2ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise)
- Cilantro sprigs, for garnish
- Calendula or other edible flower, for garnish (optional)
Step 1Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.
Step 2Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.