Summer Toast with Cucumber Ribbons, Ricotta & Prosciutto
If you’re looking for the perfect fresh summer toast – this is it. Crisp sourdough, creamy lemon-ricotta, cucumber ribbons, salty prosciutto, and briny capers all layered into a beautiful bite that feels like sunshine on a plate. Light, vibrant, and so easy to make, this is my go-to no-cook recipe when I want something that tastes fancy but takes just minutes.
When the summer sun is high and the thought of turning on the oven feels unbearable, this toast comes to the rescue in the most elegant way. Crisp, golden sourdough. Cool, creamy ricotta kissed with lemon zest. Crunchy ribbons of cucumber, salty bits of prosciutto, briny capers, and delicate shallots – all coming together for the kind of bite that makes you pause and smile.
This is the kind of toast I make when I want something refreshing but still indulgent. It’s light, yet full of flavor. It’s simple, but looks and feels gourmet. And it’s a perfect way to use those Persian cucumbers that always seem to be multiplying in the fridge during summer.
Whether you’re hosting friends, making a lazy lunch, or just craving something fresh and fancy with minimal effort – this summer toast is a must-try.
Why You’ll Love This Toast
There’s something undeniably satisfying about a perfectly built toast, especially when it strikes the balance between creamy and crunchy, fresh and savory. This cucumber ribbon toast with ricotta and prosciutto hits every note.
The ricotta, whipped with lemon zest and olive oil, brings a soft tang that pairs beautifully with the crisp cucumber ribbons. The salty pop from prosciutto and capers makes each bite exciting. Shallots add a whisper of sharpness, and the parsley finishes it off with a bright, herbaceous lift.
It’s the kind of recipe that feels fancy but comes together in less than 10 minutes. Which is very much the Kateryna’s Cafe way.
The Inspiration Behind This Recipe
Like many of my recipes, this toast was born out of a hot summer afternoon when I had very little energy to cook but definitely wanted something, that felt beautiful and satisfying. I had one slice of sourdough left, a lonely cucumber, and a spoonful of ricotta cheese. And in true “cafe magic” fashion, it all came together with a few pantry staples that I always have on hand – prosciutto, capers, and shallots.
I started layering flavors and textures – cool with warm, creamy with crisp, salty with lemony – and the result was something so good I knew it had to be shared.
If you’ve been following me for a while, you know that I’m obsessed with toasts that feel like little open-faced meals. This one is delicate and fresh, yet deeply savory and complex. It’s become one of my go-to no-cook recipes during warm-weather months.
Let’s Talk Ingredients
Every element in this toast plays a role. And because there are so few, quality really matters. Here’s what makes this toast shine:
Sourdough Bread
The foundation of everything. It’s sturdy, tangy, and holds up beautifully under creamy ricotta and juicy toppings. Toast it well – you want it to be golden and crisp on the outside but still have a little chew.
If you don’t have sourdough, any rustic country bread will work. But I highly recommend using something with a bit of structure.
Ricotta Cheese
Soft, milky, and mild – ricotta adds the creaminess we need to contrast all that crunch. Whipping it with lemon zest, salt, pepper, and olive oil takes it to another level. It becomes spreadable and bright, like a summer cloud. You could also use whipped feta or goat cheese if that’s what you have on hand, but ricotta keeps it extra light and fresh.
Lemon Zest
Chef’s kiss! This tiny addition completely transforms the ricotta. The citrus aroma lifts everything and adds that zing that makes the toast feel like sunshine on a plate.
Extra Virgin Olive Oil
Use your good stuff here! A little drizzle in the ricotta mix gives it body, and a final drizzle on top of the toast would never be wrong.
Persian Cucumber
The star of the show. These cucumbers are small, seedless, and naturally crisp. By slicing them into ribbons with a peeler or mandolin, you will get these beautiful curls that feel airy and elegant. Slightly twisting them while assembling helps keep their shape and crunch. While regular cucumbers can work too, Persian cucumbers bring a tighter texture and milder flavor that’s perfect for delicate layering.
Prosciutto
Thin slices of Italian dry-cured ham that bring a deep savory note. I love tearing them into small pieces so they’re easy to eat and blend into the layers without overwhelming. Just one slice adds plenty of salty richness.
Capers
Don’t skip these. They’re tiny but mighty. Their briny, punchy flavor cuts through the creamy ricotta and salty prosciutto in the best way.
Shallot
Sliced super thin, shallots bring a mild oniony sharpness that adds complexity. You only need a little, but it makes the whole toast feel more grown-up and balanced.
Fresh Parsley
It’s the finishing touch. Adds color, a fresh bite, and pulls everything together.
How to Assemble the Toast
Once your ingredients are prepped, the assembly happens in layers:
- Toast your sourdough. Golden and crispy is key. I like to toast mine in a dry skillet or under the broiler for that crunchy exterior and chewy inside.
- Mix the ricotta. In a small bowl, combine ricotta cheese with a bit of salt, pepper, lemon zest, and olive oil. Give it a quick whip with a fork or spoon until smooth and fluffy.
- Spread the ricotta. Don’t be shy – cover the toast generously. It should act like a soft pillow for the toppings.
- Add cucumber ribbons. Use a vegetable peeler or mandolin to slice your cucumber into long, thin ribbons. As you layer them, gently twist or loop them into folds to create volume and movement. This keeps the texture crisp and the presentation stunning.
- Top with torn prosciutto, capers, and shallots. Scatter them evenly so every bite has a little of everything.
- Garnish with chopped parsley. Optional, but beautiful. And if you feel like finishing with a drizzle of olive oil or even a squeeze of lemon juice, go for it.
The Perfect Summer Lunch or Appetizer
I’ve served this toast as an appetizer at summer dinner parties and also as a solo lunch while sitting outside with a cold drink and my feet up. It’s versatile like that.
Pair it with a crisp white wine or sparkling water with lemon. If you’re feeling extra summery, a chilled rosé is also perfect.
You could even cut it into smaller pieces and serve as crostini for a brunch board or garden party. It’s that pretty.
Make It Your Own
This recipe is easy to personalize based on what you have or love:
- Add a drizzle of hot honey for a sweet-spicy twist.
- Swap prosciutto for smoked salmon for a brunch feel.
- Use dill or mint instead of parsley for a different herb profile.
- Sprinkle with toasted pine nuts or almonds for crunch.
- Spread a thin layer of pesto under the ricotta for added flavor.
It’s a base recipe that welcomes creativity.
Storage Tips
This toast is best enjoyed immediately. Once the cucumber ribbons sit, they release water and the bread starts to soften.
That said, you can prep parts in advance:
- Mix the ricotta up to a day ahead and store in the fridge.
- Slice your shallots and keep them in cold water to mellow them out.
- Ribbon your cucumbers shortly before serving to keep them crisp.
More Fresh Summer Recipes You’ll Love
If this toast speaks your language, you might also love:
- Labneh Toast with Honey Roasted Tomatoes, Parmesan, and Herbs
- Italian Summer Toast with Burrata & Slow-Roasted Tomatoes
- Peach Toast with Crème de Brie
- Zucchini Ribbon Salad with Lemon and Burrata
- Warm Peach and Prosciutto Salad with Burrata
Summer is my favorite time to keep things simple but beautiful, and these recipes are all about that.
FAQs
Can I make this toast ahead of time?
Not fully. It’s best fresh. But you can mix the ricotta, slice the shallots, and prep garnishes in advance.
What’s the best bread for this toast?
Sourdough is my top pick, but any rustic, sturdy bread works. Just make sure it toasts up golden and crisp.
Can I skip the prosciutto?
Absolutely. The toast is still delicious without it. Try smoked salmon or even roasted red peppers for a vegetarian option.
How do I make cucumber ribbons?
Use a vegetable peeler or mandolin to slice the cucumber lengthwise into thin strips. If using a regular cucumber, consider peeling it first and removing seeds.
What’s a good dairy-free substitute for ricotta?
You can try whipped cashew cheese or a thick dairy-free yogurt like coconut yogurt with lemon zest for brightness.
Final Thoughts
This summer toast is everything I want in a warm-weather meal: bright, crisp, savory, and stunning. It’s an effortless kind of beauty – where the ingredients do all the talking, and you just get to enjoy.
And while it only takes a few minutes to make, it feels like something you’d order at a little café on vacation – somewhere breezy and full of lemon trees.
I hope you try this one soon, and when you do, don’t forget to tag @katerynascafe. I’d love to see your version.
Now, let’s get to the recipe.
Cucumber Ribbon & Ricotta Summer Toast
Ingredients
Method
- In a small bowl, mix ricotta with lemon zest, olive oil, salt, and pepper until creamy and well combined.
- Toast sourdough bread until golden and crisp.
- Spread ricotta mixture over the toast.
- Top with cucumber ribbons, slightly twisting and letting them form natural curves.
- Add prosciutto pieces, capers, and shallot slices evenly across the toast.
- Garnish with chopped parsley and serve immediately.
