Pin It My sister sent me a photo of this toast last spring, taken at a tiny café in Melbourne where she was studying abroad. The picture didn't do it justice, but something about that bright green spread against rustic bread stuck with me. I started experimenting with versions at home, and now it's become the kind of thing I throw together when friends drop by unexpectedly. The way the sweet peas play against the sharp mint and creamy ricotta just works every single time.
Last weekend, my neighbor Sarah came over for coffee and I made these while we caught up on months of gossip. She's not someone who typically gets excited about breakfast, but she took one bite and went quiet for a full minute before asking for the recipe. Now every time I see her, she mentions that morning and asks when I'm making them again.
Ingredients
- Ricotta cheese: Full fat creates the most luxurious texture, though part skim works in a pinch
- Frozen peas: Actually sweeter and more consistent than fresh, plus always ready in your freezer
- Fresh mint: Dont be shy with it, the mint is what makes this sing rather than just taste like mashed peas
- Lemon: Both the zest and those extra wedges on the side cut through all that creamy richness
- Sourdough bread: Something substantial that can hold up to a generous slather of the spread
Instructions
- Blend the base:
- Combine ricotta, peas, mint, olive oil, salt and pepper in a food processor until completely smooth and vibrant green, stopping to scrape down the sides once or twice.
- Toast your bread:
- Get the sourdough slices golden and crispy, giving them enough structure to support everything that's coming.
- Assemble generously:
- Pile that green mixture onto each toast, then finish with lemon zest, black pepper, and a final drizzle of olive oil before serving with those lemon wedges alongside.
Pin It This recipe has become my go-to for those mornings when I want something that feels special but doesn't require any real effort. There's something about eating something so bright and green that just sets the whole day right.
Bread Matters Here
I've learned the hard way that flimsy bread turns this into a sad, soggy situation. You want something with real crunch and chew, a sourdough with a thick crumb that can stand up to all that creamy spread without collapsing under the weight of your enthusiasm.
Make It Yours
Sometimes I'll add a handful of fresh basil or swap in some pistachios for extra crunch. My friend swears by a sprinkle of chili flakes for heat, and honestly, she's not wrong. The beauty is how easily this adapts to whatever you're craving.
Perfect Timing
This is ideal for those moments when you want something impressive but don't want to actually cook. Maybe you're hosting brunch and want to seem put together, or perhaps it's just you and a good book on a lazy Sunday morning. Either way, this toast delivers way more joy than the fifteen minutes of effort would suggest.
- Keep frozen peas in your freezer for instant dinner upgrade energy
- A microplane makes all the difference for that lemon zest finish
- The spread also works beautifully tossed with hot pasta for a five minute meal
Pin It Some recipes are just meant to be shared, and this is absolutely one of them. Make extra, because people will always want another slice.
Recipe FAQs
- → Can I make the ricotta spread ahead of time?
Yes, the whipped ricotta mixture can be prepared up to one day in advance and stored in an airtight container in the refrigerator. Give it a quick stir before spreading on your toast, as it may firm up slightly when chilled.
- → What bread works best for this dish?
Sourdough bread provides the ideal combination of sturdy structure and tangy flavor to complement the creamy ricotta. However, any thick-cut bread such as ciabatta, country loaf, or whole grain will work wonderfully. For gluten-free needs, choose a hearty gluten-free bread that can hold the spread without becoming soggy.
- → Can I use fresh peas instead of frozen?
Absolutely! Fresh peas work beautifully—simply blanch them in boiling water for 2-3 minutes until tender, then drain and cool before blending. Frozen peas are already blanched during processing, making them a convenient year-round option that requires only thawing.
- → How do I customize the flavors?
Add dimension with chili flakes for gentle warmth, crumbled feta for salty contrast, or chopped fresh herbs like basil or dill. A drizzle of honey balances the tanginess, while crushed walnuts or pine nuts add satisfying crunch to every bite.
- → Is this suitable for meal prep?
The ricotta spread reheats beautifully and can be stored for up to one day in the refrigerator. For best results, store the spread separately from toasted bread to maintain optimal texture. Simply re-toast the bread before assembling for a crisp base beneath the creamy topping.