Pea & Mint Ricotta Toast (Printable Version)

Whipped ricotta spread with sweet peas and fresh mint, topped with lemon zest on golden sourdough toast.

# Ingredient List:

→ 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

# Steps:

01 - In a food processor or with a hand blender, combine ricotta, thawed peas, mint, 1 tablespoon olive oil, and a pinch of salt and pepper. 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, a little more black pepper, and an optional drizzle of olive oil.
05 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The whipped ricotta creates this incredible cloudlike texture that melts into warm toast
  • Fresh mint transforms ordinary peas into something restaurant worthy and elegant
  • You can make the spread ahead and keep it in the fridge for instant breakfasts all week
02 -
  • Cold ricotta will seize up in the food processor so let it sit out for twenty minutes before blending
  • The spread tastes better after it rests for ten minutes so the mint has time to infuse everything
  • Frozen peas actually work better than fresh here because they break down more easily into a smooth mixture
03 -
  • Make the spread the night before and store it in an airtight container
  • Use a microplane for the lemon zest so you get tiny aromatic pieces without any bitter pith
  • Toast the bread right before serving so it stays crunchy
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