Craving a healthy and satisfying snack? Look no further than Roger Mooking's loaded SUNSET® toast. Piled high with fresh veggies and ricotta cheese, these are perfect as a snack or light lunch.
½ c loosely packed thinly sliced shallots
2 SUNSET® mini cucumbers, thinly sliced
2 c rustic diced Wild Wonders®
8 slices light rye bread
Scant 1 c ricotta cheese
½ tsp smoked paprika
½ tsp coarse cracked black peppercorns
½ tsp microplaned lemon zest
½ tsp large crystal sea salt
½ tsp ground fennel seed
½ c 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 put two slices of bread on each plate. Spread 2 Tbsp 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® on top of ricotta cheese on top of both pieces of toast. Take a quarter of the total amount of sliced Mini Cucumbers and place in a pile beside the tomatoes. Sprinkle with a pinch each of cracked black peppercorn, lemon zest, large flaked sea salt and ground fennel seed. Drizzle 1 Tbsp olive oil on top of each slice to finish. Repeat for each serving. Serve immediately.