Pea & Mint Ricotta Toast (Printable Version)

Vibrant whipped ricotta with sweet peas and fresh mint on crispy sourdough, finished with bright lemon zest.

# What You'll 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

# How to Make It:

01 - Combine ricotta, peas, mint, 1 tablespoon 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 Tips:

01 -
  • It comes together in literally fifteen minutes but looks like something from a restaurant
  • The flavors wake up your palate without being too heavy or overwhelming
  • You can prep the spread ahead and simply toast and assemble when hunger strikes
02 -
  • The spread can be made a day ahead, but bring it to room temperature before serving for the best texture
  • Don't skip the lemon wedges on the side, that squeeze of fresh acid right before eating makes all the difference
03 -
  • Taste your ricotta before starting, some brands are noticeably saltier than others
  • If the spread feels too thick, a splash of pasta water transforms it into something almost saucy
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