Express lemon ricotta toasts with cucumber, blueberries, hot honey, and pecans

Name: Express lemon ricotta toasts with cucumber, blueberries, hot honey, and pecans
Prep time: 11 min
Cook time: 3 min
Total time: 14 min
Yield: 2
Cuisine: Fusión contemporánea
Ingredients: 5.5 oz sourdough bread slices; 6.3 oz ricotta cheese; 1 whole lemon; 2 tbsp honey; 1/2 tsp red pepper flakes; 4.2 oz cucumber; 1/2 cup fresh blueberries; 1 oz pecans; 2 tsp olive oil; 2 tbsp fresh mint leaves; 1/3 tsp salt; 1/4 tsp black pepper

Quick and original toasts featuring lemon ricotta, fresh cucumber ribbons, juicy blueberries, toasted pecans, and a touch of hot honey. A balanced mix of creaminess, freshness, and sweet-spicy contrast ready in minutes.

11 minPrep

3 minCook

14 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 160 g sourdough bread slices (slices medium)
180 g ricotta cheese (whole or semidescremado)
1 1 unit lemon (1 tbsp de jugo)
30 ml honey (for mezclar with chile)
1 g red pepper flakes (ajustar to taste)
120 g cucumber (thinly sliced finas or medias lunas)
70 g fresh blueberries (whole)
30 g pecans (chopped gruesas)
10 ml olive oil (for tostar the pan and the nueces)
4 g fresh mint leaves (chopped or rasgadas)
2 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

408 kcal

Calories

13 g

Protein

37 g

Carbs

24 g

Fat

4 g

Fiber

33 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 small bowl, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, half of the salt, and a pinch of black pepper until smooth and spreadable.
2
2. In another small bowl, combine the honey with the red pepper flakes and let it sit while you prepare the remaining ingredients.
3
3. Heat a large skillet over medium heat, about 175 °C / 350 °F surface temperature. Add 5 ml (1 tsp) olive oil and toast the pecans for 1 minute, stirring constantly. Remove them from the skillet.
4
4. In the same skillet, add the remaining 5 ml (1 tsp) olive oil and toast the bread slices for 1 to 2 minutes per side until golden and crisp.
5
5. Place the cucumber in a bowl and toss it with a pinch of salt, another pinch of black pepper, and half of the fresh mint.
6
6. Spread each toast with a generous layer of lemon ricotta.
7
7. Arrange the cucumber and fresh blueberries on top.
8
8. Finish with the toasted pecans, the remaining fresh mint, and a drizzle of hot honey over each toast. Serve immediately.

Chef tips

For a lighter texture, whip the ricotta for 30 seconds with a fork or small whisk before seasoning it. For extra contrast, chill the cucumber and blueberries before assembling.

Substitutions

You can swap ricotta for whipped curd cheese or well-drained cottage cheese. Pecans can be replaced with walnuts or almonds if other tree nuts are acceptable. Mint can be replaced with fresh basil.

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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