Quick Whipped Ricotta Crostini with Sun-Dried Tomato, Cucumber and Lemon Almonds

Name: Quick Whipped Ricotta Crostini with Sun-Dried Tomato, Cucumber and Lemon Almonds
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 4.2 oz baguette-style bread, thinly sliced; 7.8 oz ricotta cheese; 2 tbsp plain Greek yogurt; 1.9 oz oil-packed sun-dried tomatoes, drained; 3.2 oz cucumber; 0.7 oz sliced almonds; 1 unit lemon; 2 tsp olive oil; 1 tsp honey; 1 tbsp fresh chives; 1/4 tsp salt; 1/8 tsp black pepper

Crisp little toasts ready in minutes, topped with creamy whipped ricotta, chopped sun-dried tomato, fresh cucumber, and lemony toasted almonds. A fast bite with a balanced contrast of creaminess, brightness, and crunch.

10 minPrep

5 minCook

15 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

12 rebanadas pequeñas 120 g baguette-style bread, thinly sliced (for the bases)
1 taza 220 g ricotta cheese (whole or semidescremada)
2 cucharadas 30 g plain Greek yogurt (for aligerar the ricotta)
1/3 taza 55 g oil-packed sun-dried tomatoes, drained (chopped finely)
1/2 unidad mediana 90 g cucumber (en cubitos small)
3 cucharadas 20 g sliced almonds (for tostar)
1 unidad 1 unit lemon (usar zest fina and 1 tsp of juice)
2 cucharaditas 10 ml olive oil (divided)
1 cucharadita 7 ml honey (optional, for balancear the acidez)
1 cucharada 5 g fresh chives (chopped fino)
1/4 cucharadita 1.5 g salt (or to taste)
1/8 cucharadita 0.5 g black pepper (freshly ground)

Nutrition facts

per serving

235 kcal

Calories

9 g

Protein

19 g

Carbs

14 g

Fat

2 g

Fiber

17 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
Preheat the oven to 220 °C / 425 °F. Arrange the bread slices on a tray, lightly brush them with 1 teaspoon olive oil, and bake for 4 to 5 minutes at 220 °C / 425 °F until golden and crisp.
2
Meanwhile, toast the sliced almonds in a small skillet over medium heat for 2 minutes, stirring constantly, until lightly golden. Remove from the heat and toss them with the finely grated lemon zest.
3
In a bowl, whip the ricotta with the Greek yogurt, 1 teaspoon lemon juice, honey, salt, and black pepper until creamy and spreadable.
4
In a separate bowl, combine the chopped sun-dried tomatoes, diced cucumber, chives, and the remaining 1 teaspoon olive oil.
5
Spread a generous layer of whipped ricotta over each toast. Spoon the sun-dried tomato and cucumber mixture on top.
6
Finish each toast with the lemon almonds and a little extra lemon zest if desired. Serve immediately to keep the bread crisp.

Chef tips

For a lighter texture, whip the ricotta with a hand mixer for 30 to 45 seconds. Add the cucumber right before serving so the toasts stay crisp.

Substitutions

You can replace ricotta with well-drained cottage cheese or whipped cream cheese. The almonds can be swapped for sunflower seeds if you need to avoid tree nuts, and chives 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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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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