Cucumber Toast

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
Cucumber Toast

Mila Lowe

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