Quick lemon ricotta toasts with kiwi, cucumber, mint, and spicy almonds

Name: Quick lemon ricotta toasts with kiwi, cucumber, mint, and spicy almonds
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 3.5 oz Sourdough or rustic bread slices; 4.2 oz Ricotta cheese; 1 small Lemon; 2.6 oz Firm kiwi; 2.1 oz Cucumber; 0.6 oz Sliced almonds; 1/8 tsp Red pepper flakes; 1 tbsp Fresh mint leaves; 2 tsp Honey; 1 tsp Olive oil; 1/4 tsp Fine salt; 1/8 tsp Black pepper

A fresh, creamy, and crunchy toast ready in minutes: golden toast topped with lemon ricotta, sliced kiwi and cucumber, fresh mint, and toasted almonds with a hint of chili.

10 minPrep

4 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

2 rebanadas grandes 100 g Sourdough or rustic bread slices (for tostar)
1/2 taza 120 g Ricotta cheese (whole or parcialmente descremado)
1 unidad pequeña 1 unit Lemon (usar 1 tsp of zest and 2 tsp of juice)
1 unidad 75 g Firm kiwi (pelado and en medias lunas finas)
1/3 unidad 60 g Cucumber (thinly sliced finas)
2 cucharadas 16 g Sliced almonds (tostadas rápidamente)
1/8 cucharadita 0.25 g Red pepper flakes (ajustar to taste)
1 cucharada 3 g Fresh mint leaves (chopped or rasgadas)
2 cucharaditas 14 g Honey (for terminar)
1 cucharadita 5 ml Olive oil (for the pan and the almendras)
1/4 cucharadita 1.5 g Fine salt (or to taste)
1/8 cucharadita 0.25 g Black pepper (freshly ground)

Nutrition facts

per serving

287 kcal

Calories

10.2 g

Protein

28.4 g

Carbs

15.1 g

Fat

3.4 g

Fiber

25 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. Heat a skillet or griddle over medium heat, about 350°F / 175°C surface temperature. Brush the 2 bread slices with a little of the olive oil and toast for 2 to 3 minutes per side until golden and crisp.
2
2. In a small bowl, mix the ricotta with the lemon zest, 2 teaspoons lemon juice, salt, and black pepper until smooth and spreadable.
3
3. In the same skillet over medium-low heat, toast the sliced almonds with the remaining olive oil for 1 minute, stirring. Add the red pepper flakes during the last 10 seconds so they release aroma without burning.
4
4. Spread the lemon ricotta over the warm toasts. Arrange the kiwi and cucumber slices on top, alternating them to cover the surface.
5
5. Finish with the fresh mint, the chili-toasted almonds, and a thin drizzle of honey. Serve immediately.

Chef tips

For a more elegant texture, shave the cucumber into ribbons with a peeler. If the kiwi is very ripe, add it right before serving so the bread stays crisp.

Substitutions

You can swap ricotta for whipped cottage cheese or cream cheese, though the flavor will change. Honey can be replaced with maple syrup, and almonds can be swapped for pistachios or sunflower seeds if you need to avoid tree nuts.

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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