Cucumber-Ricotta Sandwiches
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.
- Total:
- Serves: 2 persons
Ingredients
- 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)
Instructions
Step 1
Put 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 2
Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.