10 minutes
Cook Time
Cooking Level


  • 3-4 Organic Pure Flavor® Mini Cucumbers thinly sliced
  • 8 slices of Bread toasted
  • 1/2 cup Ricotta cheese
  • 1 cup Organic Sugar Snap Peas, cooked in salted boiling water for 5 minutes, then placed in ice water to stop cooking, drain completely
  • 2 tablespoons fresh Lemon Juice
  • 2 tablespoons Olive Oil
  • Freshly ground black pepper
  • 2 tablespoons seasoned Rice Vinegar
  • Organic Parsley leaves (for serving)
  • 1 teaspoon toasted Sesame seeds
  • Flaky sea salt


Step 1:

Combine Organic Mini Cucumbers and vinegar in a bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes.

Step 2:

Cut organic snap peas into bit size pieces and toss with olive oil, season with salt and pepper.

Step 3:

Mix lemon juice and ricotta. Spread ricotta mixture on toasted bread, top with drained cucumbers and snap peas.

Step 4:

Sprinkle with sesame seeds and parsley leaves and season with more salt and pepper if desired.