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Cucumber ribbon and prosciutto toast on sourdough being sliced, topped with lemon-ricotta, capers, and thinly sliced shallots, with fresh parsley and lemon in the background.

Cucumber Ribbon & Ricotta Summer Toast

This cucumber ribbon toast with ricotta and prosciutto is the ultimate summer snack or light lunch - fresh, crisp, creamy, and full of bright flavor. Layered on toasted sourdough with lemony ricotta, cucumber ribbons, torn prosciutto, capers, and shallots, it's a beautiful and satisfying no-cook recipe for warm days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 toast
Course: Appetizer, lunch
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 1 slice of sourdough bread toasted
  • 2 tbsp ricotta cheese
  • ½ tsp lemon zest
  • 1 tsp extra virgin olive oil
  • Salt & pepper to taste
  • 1 small Persian cucumber sliced into ribbons
  • 1 slice prosciutto torn
  • ½ tsp capers
  • ½ small shallot thinly sliced
  • Chopped parsley to garnish

Method
 

  1. In a small bowl, mix ricotta with lemon zest, olive oil, salt, and pepper until creamy and well combined.
  2. Toast sourdough bread until golden and crisp.
  3. Spread ricotta mixture over the toast.
  4. Top with cucumber ribbons, slightly twisting and letting them form natural curves.
  5. Add prosciutto pieces, capers, and shallot slices evenly across the toast.
  6. Garnish with chopped parsley and serve immediately.

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