Pea & Mint Ricotta Toast (Printer-friendly)

Whipped ricotta with sweet peas, fresh mint, and bright lemon zest on golden sourdough. Quick, elegant, and utterly delicious.

# What You 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

# Steps:

01 - Combine ricotta cheese, thawed peas, chopped mint, 1 tablespoon olive oil, salt, and pepper in a food processor or with a hand blender. Blend until smooth and creamy, scraping sides as needed.
02 - Toast sourdough slices until golden and crisp.
03 - Generously spread pea and mint ricotta mixture onto each slice of toasted sourdough.
04 - Sprinkle lemon zest and freshly ground black pepper over each toast. Drizzle with additional olive oil if desired.
05 - Serve immediately with lemon wedges on the side.

# Top Tips:

01 -
  • It comes together in 15 minutes but looks like something from a cafe window
  • The combination of cool creamy ricotta and crisp warm toast hits every craving
  • You can keep the spread in your fridge for emergency fancy breakfasts all week
02 -
  • The ricotta spread tastes better after sitting for 10 minutes, letting flavors meld
  • Over blending can make the mixture separate, so pulse and check frequently
  • Room temperature ricotta whips smoother than cold straight from the fridge
03 -
  • Use a microplane for the finest, most fragrant lemon zest that practically melts into the ricotta
  • Bring ricotta to room temperature 30 minutes before blending for the fluffiest texture
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