Tartines with Ricotta, Micro-Greens & Limoncello Vinaigrette

Recipe and photos by Kacie McMackin

Recipe and photos by Kacie McMackin, as seen in the Fall 2025 issue of The Gorge Magazine.

Though this tartine recipe hails from late summer, its bright, simple flavors still shine as the seasons shift. The classic combination of lemon and ricotta gets an elegant lift from a splash of limoncello and a sprinkle of flake salt, making it just as lovely on a crisp fall morning as it was in summer.

Tartines with Ricotta, Micro-Greens & Limoncello Vinaigrette

Ingredients
4 slices of your favorite French or sourdough bread
1 cup whole milk ricotta
2 teaspoons lemon zest
a couple pinches of fresh thyme
micro-greens
1 1/2 tablespoons limoncello
3 tablespoons extra virgin olive oil
freshly ground black pepper
kosher or Maldon salt

Directions
Drizzle the slices of bread with olive oil and pop them under the broiler until they are golden.

In a small bowl, whisk together the limoncello and olive oil. Season to taste with salt and pepper.

In a bowl, mix together the ricotta, lemon zest, thyme, and a pinch of salt and pepper.

Smear the bread with the ricotta mixture, top with micro-greens, and drizzle with the vinaigrette. Top with a bit of Maldon salt.

Serves 2 adults.

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Kacie McMackin is a food writer, recipe developer, artist, and photographer, as well as co-owner of The Walled Garden and Kings & Daughters Brewery in Hood River. She’s passionate about seasonal, locally inspired cooking and sharing the joy of good food and drink with her family and community.