Herbed Ricotta Toast with Cucumbers, Dill, Capers and Cherry Tomatoes

"It was a rid-the-fridge night, toasts version. The base was an herbed Ricotta mixture (chive, dill, parsley) topped with two versions: blistered tomatoes with garlic, and a thin-shaved cucumber with capers. We served these alongside pan-seared Filet Mignon, but you could easily eat these alone for dinner."
-- @craveworthybites
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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4-6

Recipe Card


  • 6 slices french bread
  • 4 tablespoons olive oil
  • 15 ounces ricotta cheese
  • 3 tablespoons fresh Chives chopped plus extra for garnish
  • 3 tablespoons fresh Dill chopped plus extra for garnish
  • 3 tablespoons fresh Italian Parsley chopped
  • Zest of 1 Lemon
  • 1 1/2 cups cherry tomatoes
  • 5 garlic cloves, roughly chopped
  • 2 Persian cucumbers, thinly shaved
  • 2 tablespoons capers
  • salt and pepper, to taste


  • Step 1

    In a medium bowl, mix ricotta cheese, 3 tbsp chives, dill, and parsley. Add lemon zest, 1/4 tsp salt, and pepper. Stir to combine and set aside until ready to use.

  • Step 2

    In a large skillet, heat 2 tbsp olive oil over medium heat. Add tomatoes and sauté until lightly golden and blistered. Don’t stir too often to refrain from bursting and allow for a golden edge. Add garlic to the pan and gently stir 1-2 minutes until lightly golden. Transfer to a small bowl and allow to cool.

  • Step 3

    Adjust oven rack to 6 inches below broiler and preheat broiler to medium heat. Arrange bread slices on a parchment paper lined baking sheet and drizzle with a little olive oil. Cook under the broiler until lightly golden and crisp.

  • Step 4

    Remove bread from oven and when cool enough to handle, top with ricotta mixture and blistered tomatoes for one version, and shaved cucumber and capers for another version. Top toasts with additional chives and dill. Serve immediately.