Pea & Mint Ricotta Toast

Last spring, my neighbor dropped off a bag of fresh peas from her garden, and I found myself standing in my kitchen popping them raw, overwhelmed by how sweet they tasted. That afternoon, I whipped up this toast on impulse, blending those bright green gems with creamy ricotta and a handful of mint from my windowsill. The first bite stopped me in my tracks. Something about the combination, the way the fresh peas played against the rich cheese and the zest cutting through it all, felt like discovering a secret language between ingredients.

I made these for my sister when she was visiting last month, and she actually went silent for a full minute after taking her first bite. We sat at my kitchen table in our pajamas, sunlight streaming through the window, eating this vibrant green toast and drinking lukewarm coffee. She asked for the recipe before she even finished her slice, and now she sends me photos every time she makes it for her own family.

Ingredients

• 1 cup ricotta cheese: Whole milk ricotta gives you the creamiest results, but part skim works in a pinch
• 1 cup frozen peas: Thaw them completely and even give them a quick pat dry to avoid watering down your spread
• 2 tablespoons fresh mint: Dont be shy with the mint, its what makes this sing
• 1 small lemon: Youll want both the zest for the topping and wedges for squeezing over at the end
• 4 slices sourdough bread: A good sturdy sourdough that can hold up to a generous slathering is essential
• 1 tablespoon olive oil: Extra virgin adds that fruity richness that ties everything together
• Salt and pepper: Finish with a slightly heavier hand on the pepper than you might think

Instructions

Blend the ricotta mixture:

Combine the ricotta, peas, mint, olive oil, and a pinch of salt and pepper in your food processor. Blend until completely smooth, stopping to scrape down the sides so every last bit gets incorporated. The mixture should turn a brilliant bright green and feel silky to the touch.

Toast your bread:

Get your sourdough slices golden and crisp in the toaster. You want them substantial enough to support the spread without getting soggy, so aim for that perfect medium toast where theres still some give in the center.

Assemble the toast:

Pile the whipped ricotta mixture generously onto each slice, right to the edges. The contrast between the creamy green spread and the crunch of the toast is half the magic here.

Add the finishing touches:

Sprinkle fresh lemon zest over each slice, add another grind of black pepper, and drizzle with a little extra olive oil if youre feeling fancy. Serve immediately with lemon wedges on the side for that final bright squeeze.

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This toast has become my go to when I want to feel like Im treating myself without actually putting in much effort. Theres something about eating something so green and bright that makes the whole day feel a little more possible.

Making It Your Own

Sometimes I add crumbled feta on top for extra saltiness, or a pinch of red pepper flakes if I want warmth. The recipe is incredibly forgiving and welcomes whatever you are craving.

Bread Choices

While sourdough is my go to, a dense multigrain or even a thick slice of country white works beautifully. Just avoid anything too soft or thin, or you will end up with a sad, floppy situation.

Serving Suggestions

I love serving these alongside a simple arugula salad dressed with lemon vinaigrette. They also work beautifully as part of a larger brunch spread, offering something fresh and light alongside heavier dishes.

• Top with a soft poached egg if you want to turn this into a more substantial meal
• A drizzle of honey over the top adds an unexpected sweetness that really works
• These are best enjoyed standing up in the kitchen, possibly while arguing with someone about whose turn it is to do dishes

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Hope this bright green toast brings as much joy to your kitchen as it has to mine.

Recipe FAQs

→ Can I make the ricotta spread ahead of time?

Yes, blend the ricotta mixture up to 1 day in advance and store it refrigerated in an airtight container. Bring it to room temperature for 10-15 minutes before spreading for the creamiest texture.

→ What bread works best for this toast?

Sourdough provides excellent structure and flavor, but you can use artisan whole grain, ciabatta, or a gluten-free alternative if needed. The key is a sturdy bread that holds up well when generously topped.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work beautifully—just blanch them briefly in boiling water for 2-3 minutes until tender, then drain well before blending. Frozen peas are simply more convenient and available year-round.

→ How do I adjust the consistency of the spread?

If the mixture feels too thick, add another teaspoon of olive oil or a splash of lemon juice to reach your desired creaminess. For a lighter texture, you can also blend in a tablespoon of Greek yogurt or crème fraîche.

→ What toppings add extra flavor?

Try crushed chili flakes for heat, crumbled feta for tangy richness, or toasted pine nuts for crunch. Microgreens, radish slices, or a drizzle of honey also complement the sweet pea and mint combination beautifully.