by Leslie Myers
- 1 medium cucumber, thinly sliced
- 1 baguette
- 2 garlic cloves, chopped
- 2 Tbsp. parsley, chopped
- 1 Tbsp. dill, chopped
- 2 Tbsp. extra virgin olive oil, plus extra for garnish
- 1/4 cup almonds, chopped
- 1 block of ricotta salata cheese, crumbled
- 1 Tbsp. lemon juice
- black pepper, to taste
Preheat oven to 350°. Cut the baguette in half lengthwise and place on a baking sheet.
Mix garlic, parsley and olive oil in a small bowl. Brush mixture onto the baguette. Toast in the oven for 10 minutes.
In a medium bowl, mix the ricotta salata with the lemon juice, dill, a dash of black pepper and just enough olive oil to create a sticky consistency.
Remove baguette from the oven and spread with the cheese mixture.
Layer the cucumber slices on top of the cheese and garnish with almonds, extra herbs and a final drizzle of olive oil. Cut each half of the baguette into quarters.
Substitute pesto for the garlic parsley spread for another type of cucumber toast.
Yield: 8 slices