4Loaded ToastServes 4
1515 Mins 0 Mins 15 Mins
- 2 cups Wild Wonders® tomatoes, diced
- 2 mini cucumbers, thinly sliced
- ½ cup loosely packed shallots, thinly sliced
- 8 slices light rye bread
- 1 cup ricotta cheese
- ½ tsp smoked paprika
- ½ tsp coarse cracked black peppercorns
- ½ tsp lemon zest, grated
- ½ tsp flaky sea salt
- ½ tsp ground fennel seed
- ½ cup extra-virgin olive oil, best quality
- Separate shallot slices into a bowl until they are individual rings. Submerge in cold water and let stand for 10 minutes. Drain shallots and discard water.
- Lightly toast bread and place two slices of bread on each plate. Spread 2 tablespoons ricotta cheese on each slice of toast. Sprinkle a pinch of smoked paprika on top of the ricotta cheese. Place ¼ of chopped Wild Wonders® tomatoes on both pieces of toast. Take a quarter of sliced mini cucumbers and place in a pile beside the tomatoes. Sprinkle with a pinch each of cracked black peppercorn, lemon zest, sea salt and ground fennel seed. Drizzle 1 tablespoon olive oil on top of each slice to finish. Repeat for each serving. Serve immediately.
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