Pea & Mint Ricotta Toast

The first time I made this pea and mint ricotta toast, it was a complete accident. I had leftover ricotta from a lasagna attempt and a bag of frozen peas I'd bought on impulse. My friend Anna was coming over for what was supposed to be a quick coffee, but when I presented this bright green toast situation, she actually gasped at how pretty it looked. Now it's become our standing spring tradition whenever the weather starts turning warm and we need something that feels special but takes fifteen minutes.

Last summer I made a batch of this spread for my sister's baby shower, and I swear I saw three different people ask for the recipe. There's something about that vibrant green color against golden toasted sourdough that makes people instinctively happy. I've started keeping frozen peas in my freezer specifically for moments when I need to feed someone impressive food with zero actual effort.

Ingredients

• Ricotta cheese: The creaminess here is everything, so dont skimp on quality. I've learned that full fat ricotta blends into this dreamy, mousse like texture that lighter versions just cant match.
• Frozen peas: Honestly, frozen peas work better than fresh here because theyre consistently sweet and already blanched. Just thaw them completely so you dont end up with ice crystals in your spread.
• Fresh mint: This is the secret weapon that makes everything taste bright and springlike. One time I tried dried mint and the whole thing tasted vaguely like toothpaste, so fresh is absolutely non negotiable.
• Lemon: The zest cuts through the rich ricotta and ties everything together. I always zest the whole lemon because that fragrant oil is where all the magic lives.
• Sourdough bread: You need something sturdy enough to hold up that generous spread. A thick cut sourdough with a nice chewy crumb creates the perfect contrast to the creamy topping.

Instructions

Whip up the magic spread:

Throw your ricotta, thawed peas, chopped mint, olive oil, salt and pepper into a food processor. Let it run until the mixture turns this gorgeous bright green and becomes completely smooth. Stop to scrape down the sides once or twice so every bit gets incorporated.

Get your bread ready:

Toast those sourdough slices until they're golden with a satisfying crunch. You want them substantial enough to support all that creamy goodness without getting soggy the second you spread.

Assemble your masterpiece:

Pile that pea and mint ricotta onto each toast slice like you mean it. I go thick with the spread because every bite should be mostly creamy topping with just enough bread to hold it together.

Add the finishing touches:

Shower everything with fresh lemon zest and an extra grind of black pepper. A final drizzle of olive oil makes it glisten beautifully and adds that restaurant quality finish.

Save

My roommate now requests this toast every Sunday morning, and I've caught her eating it straight off the spoon while waiting for the bread to toast. There's something about the ritual of zesting the lemon and watching everything come together that feels like a tiny celebration, even on regular weekdays when breakfast is usually rushed.

Make It Your Own

Sometimes I'll add a handful of fresh basil or cilantro to change up the herb situation, and it's just as delicious. A sprinkle of crumbled feta on top adds this lovely salty tang that cuts through the creaminess.

Perfect Pairings

This toast is begging to be served alongside a soft scrambled egg or alongside a simple arugula salad dressed with lemon vinaigrette. I've also served it as part of a brunch spread with fresh fruit and it holds its own perfectly.

Serving Suggestions

Cut each toast on the diagonal for that café style presentation that makes everything feel more special. I like to arrange them on a wooden board with the extra lemon wedges scattered around. Serve them immediately while the bread is still warm and the ricotta spread is at its creamiest.

• Have some crushed red pepper flakes handy for guests who like a little heat
• A few microgreens or pea shoots on top make it look absolutely stunning
• The toast is best eaten right away, but nobody will judge you for eating the leftover spread with a spoon

Save

Every time I make this, I'm reminded that the simplest combinations are often the most satisfying. There's pure joy in eating something this fresh and vibrant.

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. Store it in an airtight container in the refrigerator, then bring to room temperature before spreading on toast. Give it a quick stir to restore creaminess.

→ What bread alternatives work well?

While sourdough provides ideal tang and crunch, you can use any sturdy bread that holds up well to toppings. Whole grain, ciabatta, or rustic country bread all work beautifully. For gluten-free needs, choose a substantial gluten-free loaf rather than delicate slices.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work wonderfully—just blanch them briefly in boiling water for 2-3 minutes until tender, then cool before blending. Frozen peas are conveniently pre-blanched and consistently sweet, making them a reliable choice year-round.

→ How do I prevent the toast from getting soggy?

The key is ensuring your sourdough is thoroughly toasted until golden and crisp. Let the toast cool slightly before spreading, and avoid overloading each slice. Serve immediately after assembling for the best texture contrast between crunchy bread and creamy topping.

→ What other herbs can I use?

Basil makes an excellent substitute or addition to mint, bringing a slightly sweeter profile. Fresh dill pairs beautifully with peas for a more savory take. For something different, try tarragon or chives. Stick to soft herbs rather than woody ones like rosemary or thyme.

→ Can I add protein to make it more substantial?

Top with a poached or fried egg for extra protein and richness. Smoked salmon or prosciutto complement the creamy base beautifully. Crumbled bacon adds a salty crunch, while chopped toasted walnuts or almonds provide texture and plant protein.