Pea & Mint Ricotta Toast (Printable)

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

# 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

# Step-by-Step:

01 - Combine ricotta, peas, mint, olive oil, and a pinch of salt and pepper in a food processor or with a hand blender. 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. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The combination of sweet peas and bright mint creates this incredibly fresh flavor that wakes up your whole palate
  • It comes together so fast but looks like something from a fancy café
  • You can make the ricotta spread ahead and keep it in the fridge for emergency toast situations
02 -
  • The ricotta spread can actually sit in the fridge for a day, but the mint flavor gets stronger over time, so taste before adding more
  • Room temperature ricotta blends much more smoothly than cold ricotta straight from the fridge
  • If your spread seems too thick, a tiny splash of cream or milk transforms it into something incredibly luxurious
03 -
  • If you only have a mini food processor, work in batches to get everything properly smooth
  • Reserve a few whole peas to scatter on top for texture and visual interest
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