Pea & Mint Ricotta Toast (Printable)

Creamy ricotta whipped with sweet peas and fresh mint, spread on golden sourdough and finished with zesty lemon.

# What You’ll 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

# How-To:

01 - Combine ricotta, thawed peas, chopped mint, 1 tablespoon olive oil, and a pinch of salt and pepper in a food processor or use a hand blender. Blend until completely smooth and creamy, scraping down the sides as needed to ensure even consistency.
02 - Toast sourdough slices in a toaster or oven until golden brown and crispy throughout.
03 - Generously spread the pea and mint ricotta mixture evenly onto each toasted slice.
04 - Sprinkle fresh lemon zest over each toast, add freshly ground black pepper to taste, and finish with an optional drizzle of olive oil.
05 - Arrange toasts on a serving platter with lemon wedges on the side. Serve immediately while bread is still crisp.

# Expert Advice:

01 -
  • The combination of cool mint and sweet peas creates this incredible fresh flavor that wakes up your palate without being overwhelming
  • It comes together in fifteen minutes but looks and tastes like something you would order at a fancy brunch spot
  • The whipped ricotta base is so versatile that once you make it, you will find yourself spreading it on everything
02 -
  • I once made the mistake of not draining the thawed peas well enough and ended up with a slightly watery ricotta mixture, so pat those peas dry before blending
  • The lemon zest should be added right before serving because if it sits too long, it loses that aromatic punch that makes this recipe special
03 -
  • Room temperature ricotta whips up much smoother than cold ricotta, so take it out of the fridge about twenty minutes before you start
  • Toast your sourdough a bit darker than you normally would, that deeper crunch holds up better against the creamy topping
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