Pea & Mint Ricotta Toast (Printable)

Vibrant whipped ricotta spread with sweet peas, fresh mint, and lemon zest on toasted sourdough. Ready in 15 minutes.

# Components:

→ 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

# Method:

01 - In a food processor or with a hand blender, combine ricotta, thawed peas, 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 toast.
04 - Sprinkle with lemon zest, additional black pepper, and an optional drizzle of olive oil.
05 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together faster than your coffee brews, using pantry staples and frozen peas you probably already have.
  • The mint and lemon make it taste fancy enough for guests but easy enough for a solo weekday breakfast.
  • It feels light and nourishing without being boring, and the colors alone will wake you up.
02 -
  • Don't skip thawing the peas completely or you'll end up with icy chunks that won't blend smooth, and your ricotta will turn watery.
  • Toast the bread right before assembling, because once the ricotta sits on it for more than a few minutes, the toast loses its crunch and turns sad.
03 -
  • Use a high speed blender instead of a food processor if you want an even silkier texture, almost like a fancy cafe spread.
  • Reserve a few whole peas and mint leaves to scatter on top before serving, it makes the toasts look more intentional and adds little bursts of texture.
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