Save Spring cleaning the freezer last April, I found a bag of peas I'd forgotten about and decided to experiment. I blended them with leftover ricotta from lasagna night, tossed in mint from the windowsill, and spread it on toast without much expectation. The first bite stopped me mid-chew—it tasted like sunshine, grassy and bright, with that creamy tang cutting through. I made it three more times that week.
I brought this to a friend's brunch once, worried it was too simple compared to everyone else's frittatas and pastries. But people kept going back for seconds, scraping the bowl clean and asking for the recipe. One friend said it reminded her of her grandmother's garden in Sicily, even though I'd just winged it on a Tuesday. That's when I realized good food doesn't need to be complicated, it just needs to taste alive.
Ingredients
- Ricotta cheese: Go for whole milk ricotta if you can find it, the creaminess makes all the difference, and avoid the watery supermarket tubs that separate when blended.
- Frozen peas: Thaw them under warm water for two minutes, they blend smoother than fresh and stay sweet year round without any fuss.
- Fresh mint leaves: Use the tender top leaves and avoid the stems, which turn bitter when processed, and always tear or chop them just before using.
- Lemon: Zest it before you juice it, and use a light hand so you don't hit the white pith that tastes soapy.
- Sourdough bread: A sturdy slice with a good crust holds up to the spread without getting soggy, and day old bread actually toasts better than fresh.
- Extra virgin olive oil: A fruity, peppery oil adds another layer of flavor, drizzle it at the end so you can actually taste it.
- Salt and black pepper: Season in stages, taste as you go, and finish with a coarse grind of pepper on top for texture.
Instructions
- Blend the ricotta mixture:
- Add ricotta, thawed peas, chopped mint, olive oil, salt, and pepper to a food processor and pulse until it's smooth and almost mousse like, scraping the sides halfway through. Taste it now and adjust the salt or add more mint if it feels flat.
- Toast the bread:
- Toast your sourdough slices until they're golden with crisp edges, not pale or they'll turn mushy under the spread. Let them cool for thirty seconds so the ricotta doesn't melt off.
- Assemble the toasts:
- Spread a generous layer of the pea ricotta mixture onto each slice, going all the way to the edges so every bite counts. Don't be stingy here, this is the star.
- Finish and serve:
- Sprinkle lemon zest over the top, add a few cracks of black pepper, and drizzle with a little more olive oil if you're feeling it. Serve immediately with lemon wedges on the side for anyone who wants extra brightness.
Save My neighbor's five year old, who claims to hate anything green, ate two slices of this without realizing what she was eating. Her mom just stared at me like I'd performed a miracle. I didn't have the heart to tell her it was just peas and a little bit of luck.
Make It Your Own
I've tried this with basil instead of mint when I ran out, and it was earthier but just as good. A pinch of chili flakes on top adds a nice kick if you want some heat, and crumbled feta scattered over the ricotta makes it even more indulgent. Once I added a handful of arugula on top and it turned into a full meal, peppery and fresh and filling enough for lunch.
Storage and Timing
The ricotta spread keeps in the fridge for a day, but the color dulls and the mint flavor fades, so it's best made fresh. If you do make it ahead, give it a stir and taste it before using, you might need to add a squeeze of lemon or a pinch more salt to wake it back up. The toasts themselves don't store well at all, eat them right away or the bread goes limp.
Serving Suggestions
This works as a light breakfast with a soft boiled egg on top, or as part of a brunch spread alongside fruit and pastries. I've served it as an appetizer at dinner parties, cutting the toasts into smaller pieces, and people devour them before the main course. It also pairs beautifully with a crisp white wine or a sparkling water with lime if you're keeping it casual.
- Add a poached egg on top for extra protein and richness.
- Serve with sliced radishes or cucumber on the side for crunch.
- Pair with a simple green salad dressed in lemon vinaigrette.
Save This recipe taught me that the best dishes often happen by accident, when you're just trying to use what you have. Keep it simple, taste as you go, and don't overthink it.
Recipe FAQ
- → Can I make the ricotta spread ahead of time?
Yes, the pea and mint ricotta mixture can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Toast the bread and assemble just before serving for the best texture and flavor.
- → What type of bread works best for this?
Sourdough provides the ideal balance of crispness and tang, but you can substitute with any sturdy bread like whole grain, focaccia, or gluten-free varieties. The key is toasting until golden and crisp for proper texture contrast.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully and may offer a slightly sweeter flavor. Blanch them briefly in boiling water for 2-3 minutes, then drain and cool before blending to maintain their vibrant color and tender texture.
- → How can I add more flavor to this dish?
Try sprinkling red chili flakes for heat, crumbling feta or goat cheese on top for tanginess, or adding a pinch of garlic powder or ground coriander to the ricotta mixture. Fresh dill or basil can also substitute for mint beautifully.
- → Is this suitable for dietary restrictions?
This dish is naturally vegetarian and can easily be made vegan using plant-based ricotta alternatives. For gluten-free diets, simply use gluten-free bread. Always verify ingredient labels for potential allergen concerns with dairy and bread products.
- → How many servings does this make?
This preparation yields 4 servings with approximately 220 calories, 10g protein, 8g fat, and 25g carbohydrates per serving, making it a balanced and satisfying meal for breakfast or brunch.
