Pea & Mint Ricotta Toast (Printable)

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

# What You 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

# Directions:

01 - In a food processor or with a hand blender, combine ricotta, 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 in a toaster until golden and crisp on both sides.
03 - Generously spread the pea and mint ricotta mixture onto each slice of toasted bread.
04 - Sprinkle lemon zest and freshly ground black pepper over each toast, and optionally drizzle with additional olive oil.
05 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The combination of cool mint and bright lemon makes each bite feel impossibly fresh
  • It comes together in under fifteen minutes but looks like something from a cafe
02 -
  • The spread can be made up to a day ahead and kept in the fridge, but let it come to room temperature before serving
  • Serve these immediately after assembling because the toast will start to soften after ten minutes
03 -
  • Use fresh mint only because dried mint will make the spread taste dusty and sad
  • If the mixture feels too thick, add another splash of olive oil to loosen it up
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