Loaded Toast


4Loaded ToastServes 4

Prep Mins

1515 Mins 0 Mins 15 Mins

Cooking 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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