Pea & Mint Ricotta Toast (Print Version)

Whipped ricotta with sweet peas and fresh mint on crispy sourdough, finished with bright lemon zest.

# What You Need:

→ Dairy & Cheese

01 - 1 cup ricotta cheese

→ Vegetables & Herbs

02 - 1 cup frozen peas, thawed
03 - 2 tablespoons fresh mint leaves, chopped
04 - 1 small lemon, zested (plus extra wedges for serving)

→ Bread

05 - 4 slices sourdough bread

→ Pantry

06 - 1 tablespoon extra-virgin olive oil, plus extra for drizzling
07 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Combine ricotta, peas, mint, 1 tablespoon olive oil, and a pinch of salt and pepper in a food processor or with a hand blender. Blend until smooth and creamy, scraping down the sides as needed.
02 - Toast the sourdough slices until golden and crisp.
03 - Generously spread the pea and mint ricotta mixture onto each slice of toast.
04 - Sprinkle with lemon zest, additional black pepper, and an optional drizzle of olive oil. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in under 15 minutes but tastes like something from a fancy brunch spot
  • The whipped ricotta creates this incredibly luxurious texture that makes every bite feel indulgent
  • Frozen peas work beautifully here, so you can make it year round without waiting for spring
02 -
  • The ricotta spread can be made up to a day ahead, but bring it to room temperature before spreading for the best texture
  • Over blending the peas can make the mixture slightly gummy, so stop as soon as it turns smooth
  • Serving these immediately is crucial because the toast will start to soften as it sits
03 -
  • If your ricotta seems especially watery, let it drain in a fine mesh sieve for 30 minutes before blending
  • Fresh mint is non negotiable here, dried mint would make this taste entirely wrong
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