Warm Cucumber Boats with Dill Ricotta and Walnut Crunch
A quick and original under-15-minute recipe: hollowed cucumbers, gently warmed, then filled with creamy dill ricotta, lemon, and a crunchy toasted walnut topping. Fresh, elegant, and ready in minutes.
Ingredients
- 2 approx. 400 g medium cucumbers (cut a lo largo and without semillas)
- 160 g ricotta cheese (whole or semidescremado)
- 25 g walnuts (chopped gruesas)
- 8 g fresh dill (finely chopped)
- 10 g chives (finely chopped)
- 1 1 unit lemon (1 tbsp de jugo)
- 15 ml olive oil (divided)
- 3 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 0.5 g chili flakes (optional)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
Cut the cucumbers lengthwise. Using a small spoon, scoop out the seeds to create boats. Lightly pat the inside dry with paper towel and season with a pinch of the salt.
- 2
In a bowl, mix the ricotta with the dill, chives, lemon zest, lemon juice, 10 ml (2 tsp) olive oil, the remaining salt, and black pepper until smooth and evenly combined.
- 3
Heat a large skillet over medium heat for 1 minute. Add the walnuts and toast for 1 to 2 minutes, stirring constantly, until fragrant. Transfer them to a plate.
- 4
In the same skillet, add the remaining 5 ml (1 tsp) olive oil and place the cucumbers cut-side down for 1 minute to warm them slightly without losing their crunch. If you prefer using an oven or toaster oven, preheat to 400°F / 200°C and bake for 2 minutes.
- 5
Fill each cucumber boat with the ricotta mixture. Finish with the toasted walnuts and chili flakes, if using.
- 6
Serve immediately, with a few extra drops of lemon on top if desired.
Chef tips
For a cleaner presentation, use a piping bag or a zip bag with the corner snipped off to fill the cucumbers. Toast the walnuts right at the end so they stay crisp.
Substitutions
You can substitute ricotta with well-drained cottage cheese or whipped cream cheese. Walnuts can be replaced with chopped almonds or pistachios. Dill can be swapped for fresh parsley or mint.
