Adapted from the New York Times. AThey suggest making your own ricotta – which is probably not in the cards for me so I will use some really good cream cheese or queso fresco. I’m finding sometimes cucumbers are bitter – so before you make this, cut a bit of peel and taste it. If it’s bitter, peel the cucumber before slicing.
Ingredients:
Cucumber, thinly sliced 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 mint leaves 1 teaspoon thinly sliced chives 1 to 2 cups soft, rich ricotta, drained or cream cheese 2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise or slices of toasted sourdough) Cilantro sprigs, for garnish
Preparation:
Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, mint and chives. Toss well.
Spread ricotta or cream cheese generously over toast. Spoon cucumber mixture over ricotta on each toast. Garnish with cilantro springs.