Corgeat 
Cucumber Ricotta Toast
15min 225 kcal 3.98€
BreakfastVegetarianNo-cookHigh-proteinMediterranean
Servings
Ingredients 9
| Ingredient | Quantity |
|---|---|
| Mint 3 kcal0.08€ | 6g (12 leaves) |
| Dill 2 kcal0.06€ | 4g (2 sprigs) |
| Olive Oil 115 kcal0.17€ | 13g (1 tbsp) |
| Lemon 3 kcal0.03€ | 10g (0.2 pieces) |
| Chili Flake 3 kcal0.02€ | 1g |
| Salt 0 kcal0.00€ | 1g (3.3 pinches) |
| Cucumber 18 kcal0.20€ | 120g (0.4 pieces) |
| Ricotta 360 kcal1.92€ | 240g |
| Bread 398 kcal1.50€ | 150g (5 slices) |
| Total 901 kcal3.98€ | 545 g |
Instructions
1
Finely chop mint and dill, slice cucumber thinly, and grate lemon zest.
2
In a small bowl, stir together chopped mint, dill, olive oil, lemon juice, crushed red pepper, and salt; add sliced cucumber and toss to combine.
3
In a medium bowl, whisk ricotta and lemon zest until smooth.
4
Spread about 60g of the ricotta mixture onto each slice of toasted whole-wheat bread.
5
Top each slice of toast with about 30g of the cucumber mixture.
6
Serve immediately for best enjoyment.
Meal summary
Prep time
15min
Cook time
0min
Servings
4
Per serving
0.99€
Nutritional values
Calories
225
901 Total
Protein10.3g
Carbohydrates22.4g
Fats11.1g