Cold Ricotta Toast — Cucumber Ribbons, Passion Fruit & Chili 🌶️🍋 It makes zero sense on paper. It makes complete sense in your mouth.

 

🧾 INGREDIENTS

🍞 Toast Base

・ 2 thick slices sourdough bread

・ 1 tbsp olive oil

・ Pinch of flaky salt

🤍 Whipped Ricotta

・ 200g / 7oz full-fat ricotta

・ 1 tbsp olive oil

・ 1 tsp lemon juice

・ Pinch of salt

🥒 Cucumber Ribbons

・ 1 large cucumber

・ Pinch of salt

・ 1 tsp rice wine vinegar

🍋 Passion Fruit & Chili Finish

・ 2 ripe passion fruits, halved

・ ½ tsp chili flakes

・ 1 tsp honey

・ Fresh mint leaves

Cold cream. Tropical pulp. Heat from the chili. All on one

slice — and somehow it works.

📋 INSTRUCTIONS

🍞 Toast

1. Brush sourdough slices with olive oil on both sides.

2. Toast in a dry pan or griddle over high heat. 🔥

3. Press down firmly. Cook 2 minutes per side until

deeply golden and charred at the edges.

4. Season with a pinch of flaky salt while still hot.

🤍 Whipped Ricotta

5. Combine ricotta, olive oil, lemon juice, and salt in a

bowl.

6. Whisk for 1–2 minutes until smooth, airy, and

spreadable.

🥒 Cucumber Ribbons

7. Run a vegetable peeler along the cucumber in long

strokes to create thin ribbons.

8. Toss with a pinch of salt and rice wine vinegar. Rest

for 5 minutes.

9. Pat dry gently with kitchen paper.

✨ Assembly

10. Spoon ricotta onto each toast. Drag with the back of

a spoon for a swoosh effect.

11. Layer cucumber ribbons loosely on top. Let them curl

naturally.

12. Scoop passion fruit pulp directly over the cucumber.

🍋

13. Scatter chili flakes across the top.

14. Drizzle with honey. Finish with fresh mint leaves.