Pea & Mint Ricotta Toast (Printable version)

Whipped ricotta with peas and mint on crispy sourdough toast

# 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

# Directions:

01 - Combine ricotta, peas, mint, 1 tablespoon olive oil, and a pinch of salt and pepper in a food processor. 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 15 minutes but looks like something from a café window
  • The combination of cool whipped ricotta with warm toast is the kind of contrast that makes breakfast feel luxurious
  • You can keep the pea mixture in the fridge for quick emergency toast whenever hunger strikes
02 -
  • Dont overblend the mixture or it can become strangely gummy. You want it creamy, not processed into submission
  • The ricotta spread can sit at room temperature for about 30 minutes while you toast bread and get organized
  • Toast matters more than you think here. Soggy bread will ruin the whole experience
03 -
  • Use a microplane for the lemon zest so you get just the fragrant yellow part, none of the bitter white pith underneath
  • If your ricotta seems very watery, let it drain in a sieve for 15 minutes before whipping
  • Taste your mixture before spreading. Some frozen peas are sweeter than others, so adjust accordingly
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