Express lemon ricotta toasts with crisp zucchini, mint, and smoked almonds

Name: Express lemon ricotta toasts with crisp zucchini, mint, and smoked almonds
Prep time: 9 min
Cook time: 5 min
Total time: 14 min
Yield: 4
Cuisine: fusion mediterranea
Ingredients: 8 slices rustic bread, sliced small; 7.8 oz ricotta cheese; 1 whole lemon; 6.3 oz zucchini; 1.2 oz smoked almonds; 1/3 cup fresh mint leaves; 2 tsp honey; 2 tbsp extra virgin olive oil; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper

A quick and original savory toast recipe with creamy lemon ricotta, thin ribbons of briefly sautéed zucchini, fresh mint, and smoked almonds for a crunchy contrast. Ready in minutes and perfect for the Under 15 Minutes category.

9 minPrep

5 minCook

14 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 slices rustic bread, sliced small (of unos 25 g each a)
220 g ricotta cheese (whole or tradicional)
1 unit lemon (usar zest fina and 2 tbsp/2 tbsp of zumo)
180 g zucchini (cut thinly sliced muy finas or medias lunas finas)
35 g smoked almonds (chopped groseramente)
10 g fresh mint leaves (rasgadas or chopped)
10 ml honey (for a toque suave of brillo)
30 ml extra virgin olive oil (divided)
1 g smoked paprika (dulce)
3 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

289 kcal

Calories

10.4 g

Protein

22.8 g

Carbs

17.6 g

Fat

2.4 g

Fiber

20.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. In a bowl, mix the ricotta with the lemon zest, 2 tablespoons (30 ml) lemon juice, 1 tablespoon (15 ml) olive oil, honey, salt, and black pepper until smooth and spreadable.
2
2. Heat a large skillet over medium heat, about 350°F / 175°C surface temperature. Add the remaining 1 tablespoon (15 ml) olive oil and sauté the zucchini with the smoked paprika for 2 to 3 minutes, just until tender but still firm. Remove from the heat.
3
3. Toast the bread slices in a toaster or in a clean skillet over medium heat, around 350°F / 175°C, for 1 to 2 minutes per side until golden and crisp.
4
4. Spread each toast with a generous layer of lemon ricotta.
5
5. Top with the warm zucchini, chopped smoked almonds, and fresh mint leaves.
6
6. Finish with a few extra turns of black pepper if desired and serve immediately to keep the contrast of creamy, crisp, and fresh textures.

Chef tips

For a more elegant texture, shave the zucchini into thin ribbons with a vegetable peeler. If the ricotta feels too firm, whip it for 30 more seconds to make it lighter.

Substitutions

You can swap the mint for basil, the smoked almonds for toasted walnuts if you do not need to avoid specific tree nuts, and the ricotta for well-drained cottage cheese for a more rustic version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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