Corgeat
Cucumber Ricotta Toast
BreakfastVegetarianNo-cookHigh-proteinMediterranean
15min
4 Servings
901 kcal
3.98€
Nutritional values
225
kcal
10.3g
Prot.
22.4g
Carbs
11.1g
Fat
Per serving · 0.99€/Per serving
Ingredients (9)
| Ingredient | Quantity | kcal | Price |
|---|---|---|---|
| Mint | 6g | 3 | 0.08€ |
| Dill | 4g | 2 | 0.06€ |
| Olive Oil | 13g | 115 | 0.17€ |
| Lemon | 10g | 3 | 0.03€ |
| Chili Flake | 1g | 3 | 0.02€ |
| Salt | 1g | 0 | 0.00€ |
| Cucumber | 120g | 18 | 0.20€ |
| Ricotta | 240g | 360 | 1.92€ |
| Bread | 150g | 398 | 1.50€ |
| Total | 545g | 901 | 3.98€ |
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.