Pea & Mint Ricotta Toast

The first time I made this toast was actually a mistake. I'd planned a fancy pea purée for dinner guests, but they cancelled last minute, and there I was with a bowl of bright green something and nothing to do with it. So I slathered it on leftover sourdough for my own lunch, stood at the kitchen counter in my pajamas, and had one of those quiet revelations where you realize you've accidentally made something better than what you intended.

Last spring my sister came over for what was supposed to be coffee and ended up staying through lunch. I threw these together while she sat on my counter, telling me about her new job. She took one bite and went completely silent, then asked if I could teach her how to make something that tasted so much like spring on bread. Now she texts me photos every time she makes it for her own friends.

Ingredients

• Ricotta cheese: The full fat version whips into something cloud-like and creamy that really anchors this whole situation
• Frozen peas: Actually sweeter and more consistent than fresh ones, plus they're always waiting in your freezer
• Fresh mint: Dont skip this. It's what transforms the spread from tasty to absolutely vibrant
• Lemon zest: The essential bright note that lifts everything and makes each bite feel light
• Sourdough bread: You want something substantial with a good crunch to hold up all that creamy topping
• Extra virgin olive oil: A final drizzle adds that silky richness that ties everything together

Instructions

Whip the ricotta mixture:

Toss the ricotta, thawed peas, chopped mint, olive oil, salt and pepper into your food processor. Let it run until you've got this gorgeous green spread that's smooth but still has some texture, scraping down the sides once or twice to make sure everything gets incorporated.

Get your bread ready:

Toast those sourdough slices until they're golden with a serious crunch. You want them sturdy enough to hold up without going soggy the second the ricotta hits them.

Assemble and finish:

Pile that pea ricotta generously onto each warm slice of toast. Hit it with fresh lemon zest, another crack of black pepper, and if you're feeling fancy, a tiny drizzle of olive oil. Get these to the table while the bread is still warm.

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This recipe became my go-to when I moved into my first apartment and realized I could actually cook something that felt grown-up and impressive without having any real skills. There's something about that bright green spread against dark toast that makes you feel like you have your life together, even when you definitely don't.

Making It Your Own

Sometimes I'll crumble some feta on top if I want something salty and tangy, or add a pinch of red pepper flakes for warmth. The beauty is that the base formula is so forgiving. You could add basil instead of mint, toss in some chopped pistachios for crunch, or even spread a thin layer of hummus underneath the ricotta for extra depth.

The Bread Question

While sourdough is my go-to for its tangy flavor and substantial crunch, I've also used whole grain, ciabatta, and even a good quality baguette sliced lengthwise. The key is choosing bread that can stand up to the creamy topping without becoming a sad, mushy situation the moment it hits your plate.

Serving Situations

This toast works for so many moments beyond breakfast. I've served it as part of a brunch spread, taken it on picnics, and even made mini versions on baguette slices as appetizers. The flavors are fresh enough for morning but substantial enough to carry you through to dinner.

• Make extra pea mixture. It keeps for a day and might save tomorrow's breakfast
• Have lemon wedges on hand so guests can add extra acid if they love brightness
• These are best eaten immediately but still tasty at room temperature

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There's something honest and unpretentious about vegetables on toast that just works. Hope this becomes one of those recipes you return to whenever you need something that feels special but doesn't require anything resembling effort.

Recipe Questions & Answers

→ Can I make the ricotta spread ahead of time?

Yes, blend the ricotta mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. Let it come to room temperature for 15 minutes before spreading for the creamiest texture.

→ What bread works best for this toast?

Sourdough provides excellent structure and tangy flavor that complements the creamy spread. A sturdy artisan bread, whole grain loaf, or thick-cut country bread also works well. Avoid soft sandwich slices that may become soggy.

→ Can I use frozen peas instead of fresh?

Frozen peas work perfectly and actually tend to be sweeter than fresh. Thaw them completely and pat dry before blending to prevent the ricotta mixture from becoming too watery.

→ How do I store leftover toast?

These toasts are best enjoyed immediately while the bread stays crispy. If you have extra ricotta spread, keep it refrigerated and toast fresh bread when ready to serve. The spread keeps well for up to 2 days.

→ What variations can I try?

Add crumbled feta or goat cheese for extra tang, sprinkle chili flakes for heat, or top with microgreens for fresh crunch. You can also swap mint for basil or dill depending on your preference.