Cucumber-Ricotta Sandwiches

Name: Cucumber-Ricotta Sandwiches
Total time: 10 min
Yield: 2 to 4 servings
Ingredients: 6 thinly sliced Persian cucumbers (about 2½ cups); Salt and black pepper; 1 serrano chile, very thinly sliced (or minced, with seeds, if preferred); 12 large basil leaves, torn; 2 tablespoons lime juice (from 1 large lime); 1 tablespoon chopped dill; 2 teaspoons chopped tarragon; 2 teaspoons chopped mint leaves; 1 teaspoon thinly sliced chives; 1 to 2 cups soft, rich ricotta, drained; 2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise); Cilantro sprigs, for garnish; Calendula or other edible flower, for garnish (optional)

By David Tanis

Published June 1, 2022

Cucumber-Ricotta Sandwiches — Kate Sears for The New York Times. Food Stylist: Monica Pierini.

Total Time: 10 minutes
Rating: 4(389)
Comments: Read comments

Part sandwich, part salad, this is an extremely refreshing and satisfying meal. It’s very simple, but there are two requirements: freshly baked bread, with a crisp crust and tender crumb, and the best ricotta you can find, preferably basket ricotta. Skip the low-fat supermarket type: Instead, make your own or use natural cream cheese or queso fresco.

Featured in: Six Easy Recipes for the Ultimate Picnic Spread

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Ingredients

Yield:2 to 4 servings

6thinly sliced Persian cucumbers (about 2½ cups)
Salt and black pepper
1serrano chile, very thinly sliced (or minced, with seeds, if preferred)
12large basil leaves, torn
2tablespoons lime juice (from 1 large lime)
1tablespoon chopped dill
2teaspoons chopped tarragon
2teaspoons chopped mint leaves
1teaspoon thinly sliced chives
1 to 2cups soft, rich ricotta, drained
2ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise)
Cilantro sprigs, for garnish
Calendula or other edible flower, for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.
Step 2
Spread ricotta generously over each ciabatta toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs and calendula petals, if using.

Ratings

4 out of 5

389 user ratings

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Comments

Deb Martin3 years ago

I make variations of this all the time. I love ricotta but some people don’t. If it isn’t to your taste, this also works great with Boursin cheese or any other soft spreadable cheese.

Stu3 years ago

When I make Greek-style yogurt, I often super-drain some to make yogurt cheese. It gets almost to the consistency of cream cheese with the tang of yogurt and a lot less fat. I make a gallon of milk and always save a quart for this purpose. The whey gets used to make bread, so nothing goes to waste. It's also a whole lot cheaper than ricotta.

simon3 years ago

The perfect light dinner for the first 90-degree evening of the summer. My wife isn't as spice-tolerant as me, so I only did a half a Serrano pepper; the reduced spiciness didn't hurt it as far as I can tell.

5OHS3 weeks ago

Cool, refreshing, easy to pull together. Not incredible ... may switch up cheese next time for something with more "oomph"?

Chef.V10 months ago

Bright and Lovely bouquet of flavors perfect for a summer day out.

ml11 months ago

made a simpler version with cucumber, riccotta, mint and salt and pepper and it was light and refreshing!

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