Cucumber-Ricotta Sandwiches

Name: Cucumber-Ricotta Sandwiches
Total time: 10 min
Ingredients: 6 thinly sliced Persian cucumbers (about 2½ cups); Salt and black pepper; 1 serrano chile, very thinly sliced (or minced, with seeds, if preferred); 12 large basil leaves, torn; 2 tablespoons lime juice (from 1 large lime); 1 tablespoon chopped dill; 2 teaspoons chopped tarragon; 2 teaspoons chopped mint leaves; 1 teaspoon thinly sliced chives; 1 to 2 cups soft, rich ricotta, drained; 2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise); Cilantro sprigs, for garnish; Calendula or other edible flower, for garnish (optional)

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Total: 10 minutes

Servings: 3

Cost: $11.00 /serving

Author : David Tanis

ciabatta bread cucumber ricotta

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.

Cucumber-Ricotta Sandwiches

Total: 10 minutes

Servings: 3

Cost: $11.00 /serving

Author : David Tanis

Ingredients

Instructions

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