CUCUMBER-RICOTTA SANDWICHES

Makes: 2 to 4 servings

Total time: 10 minutes

6 thinly sliced Persian cucumbers (about 2 cups)

Salt and black pepper

1 serrano chile, very thinly sliced (or minced, with seeds, if preferred)

12 large basil leaves, torn 2 tablespoons lime juice (from 1 large lime)

1 tablespoon chopped dill 2 teaspoons chopped tarragon 2 teaspoons chopped mint leaves 1 teaspoon thinly sliced chives 1 to 2 cups soft, rich ricotta, drained

2 ciabatta rolls, split lengthwise, lightly toasted (or a baguette split lengthwise)

Cilantro sprigs, for garnish Calendula or other edible flower, for garnish (optional)

1. Put cucumbers in a bowl and season with salt and pepper, then toss. Add chile, basil, lime juice, dill, tarragon, mint and chives. Toss well.

2. Spread ricotta generously over each toast. Spoon cucumber mixture over ricotta on toast. Garnish with cilantro springs and calendula petals, if using.