Pea & Mint Ricotta Toast (Print)

Creamy whipped ricotta with sweet peas and fresh mint on toasted sourdough, finished with bright lemon zest.

# Ingredients:

→ 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 with 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

# Instructions:

01 - In a food processor or with a hand blender, combine ricotta cheese, thawed peas, chopped mint, 1 tablespoon olive oil, and a pinch of salt and pepper. 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 toasted bread.
04 - Sprinkle with lemon zest, additional black pepper, and an optional drizzle of extra-virgin olive oil.
05 - Serve immediately with lemon wedges on the side.

# Pro Tips:

01 -
  • It tastes like expensive brunch but costs almost nothing and takes less time than waiting in line at a cafe.
  • The ricotta whips into something so creamy and bright it makes you forget youre eating vegetables for breakfast.
  • You can make it with whatever bread you have and it still feels special enough to serve to someone youre trying to impress.
02 -
  • If your ricotta is watery drain it for five minutes in a fine mesh sieve or the spread will slide right off the toast.
  • Thaw the peas completely and pat them dry, any extra moisture turns the mixture runny and dilutes the flavor.
  • Taste before you spread because ricotta varies wildly in saltiness and you might need more seasoning than you think.
03 -
  • Freeze leftover mint leaves in ice cube trays with a little water so you always have some ready for this recipe.
  • Use a vegetable peeler to shave thin ribbons of lemon zest instead of grating if you want a more dramatic look.
  • If you dont have a food processor just mash everything together with a fork for a chunkier rustic spread that tastes just as good.
Back