Pea & Mint Ricotta Toast

Last spring, my neighbor brought over a bag of fresh peas from her garden, and I stood there shelling them while we talked about everything and nothing. Something about those bright green pearls got me thinking about breakfast differently. I whipped up this toast on a whim that same morning, and the way the mint danced with the creamy ricotta felt like discovering a secret language between flavors. Now it is my go-to when I want something that tastes like sunshine on a plate.

I served these toasts at a baby shower last month, and watched my usually skeptical brother in law go back for thirds. There is something about the bright green hue that makes people feel like they are eating something special and nourishing. One friend actually asked for the recipe before she even finished her first slice, licking a bit of ricotta off her thumb with this delighted expression.

Ingredients

• Ricotta cheese: I learned that full fat ricotta whips up so much better than the low fat version, giving you that cloud like texture that makes this toast feel luxurious
• Frozen peas: Do not tell anyone I said this, but frozen peas actually work beautifully here because they are picked and frozen at peak sweetness, just thaw them completely
• Fresh mint: Growing mint in a window box changed everything for me, having it fresh makes such a difference compared to the dried stuff
• Lemon: The zest is absolutely essential here, it adds this perfume quality that makes all the other flavors pop
• Sourdough bread: A good crusty sourdough provides the perfect sturdy foundation, I like it toasted until it creates a satisfying crunch against the creamy topping
• Extra virgin olive oil: A really quality olive oil is worth the investment here, it ties everything together with this fruity finish

Instructions

Whip the ricotta base:

Combine the ricotta, thawed peas, chopped mint, olive oil, salt and pepper in your food processor. Let it run for about two minutes until you have this incredibly smooth, bright green spread that looks like something from a restaurant kitchen.

Toast the bread:

Get your sourdough slices golden and crisp, I like to push the toaster down twice because that extra crunch creates this beautiful contrast with the creamy ricotta mixture.

Assemble the toasts:

Pile that whipped ricotta mixture generously onto each slice, really heap it on because part of the joy here is getting that creamy filling in every single bite.

Finish with flair:

Sprinkle the lemon zest over the top with a light hand, add another grind of black pepper, and if you are feeling fancy, drizzle just a tiny bit more olive oil over everything.

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My daughter now requests these toasts every Sunday morning, and we have this little ritual where she zests the lemon while I toast the bread. Something about making them together feels more special than the actual eating part, though watching her face light up at that first bite comes pretty close.

Make It Your Own

Sometimes I will add a handful of arugula to the food processor for a peppery kick, especially when I want to make it feel more like a complete meal. The bitterness plays so nicely against the sweet peas and creamy ricotta.

Serving Suggestions

These toasts are perfect on their own, but I have found they pair beautifully with a soft scrambled egg on the side for a more substantial brunch. The richness of the egg balances the bright, fresh flavors perfectly.

Storage & Prep

The ricotta mixture actually keeps quite well in the fridge for about a day, though I will say the mint flavor does mellow out slightly. I often make double the spread and use it throughout the week for quick lunches or snacks.

• Keep the toasted bread and ricotta mixture separate until you are ready to serve, otherwise the toast will get soggy
• If you are making these for a crowd, set up a little station where people can add their own toppings
• The ricotta spread also works beautifully as a dip for crackers or raw vegetables

Save

There is something so satisfying about a recipe that looks impressive but comes together this easily. Hope these bright green toasts bring a little sunshine to your morning too.

Recipe FAQs

→ Can I make the ricotta spread ahead of time?

Yes, the whipped ricotta mixture can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. The flavors may actually meld together better after resting. However, toast the sourdough fresh and assemble just before serving for optimal texture.

→ What bread works best for this toast?

Sourdough bread is ideal because its tangy flavor complements the creamy spread and its sturdy structure holds up well to toppings. Artisanal country bread, ciabatta, or a hearty whole grain loaf would also work beautifully. For a gluten-free option, choose a dense gluten-free bread that toasts well.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas will provide an even sweeter, more vibrant flavor. Simply blanch them in boiling water for 2-3 minutes until tender, then drain and cool before blending. Frozen peas are more convenient year-round and already partially cooked during processing, making them perfect for this quick preparation.

→ How do I prevent the toast from getting soggy?

The key is ensuring your sourdough is thoroughly toasted until golden and crisp on both sides. Let the ricotta spread come to room temperature before spreading—cold spread can create condensation. Assemble just before serving rather than letting the dressed toast sit for extended periods.

→ What can I serve alongside this toast?

A simple green salad with vinaigrette complements the richness beautifully. For brunch, pair with scrambled or poached eggs. Fresh fruit like berries or sliced melon provides a refreshing contrast. If serving as a light lunch, a cup of soup makes it more substantial without overpowering the delicate flavors.

→ Can I add protein to make it more filling?

Top with a poached or fried egg for extra protein. Smoked salmon or prosciutto would add savory depth and complement the mint and lemon flavors. Chopped toasted walnuts or pine nuts would add crunch and healthy fats while boosting the protein content.