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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