Save to Pinterest Spring came early the year I first made this toast. I'd bought too many peas at the market, and my mint was threatening to take over the herb planter. Standing in the kitchen with both in hand, I thought about all those fancy avocado toasts I'd been seeing everywhere and wondered if something greener, brighter, and honestly easier might work just as well. The ricotta was already in the fridge from pasta night, so I tossed everything into the blender without much of a plan. What came out was so creamy and alive-tasting that I made it three days in a row.
I served this to friends one Sunday morning when I had nothing else ready and felt mildly panicked about brunch. They arrived earlier than expected, and I was still in pajamas blending peas and ricotta while bread toasted. Everyone assumed I'd been up since dawn preparing something elegant. I didn't correct them. One friend asked for the recipe three times before noon, which is when I realized this wasn't just a quick fix but something people actually craved.
Ingredients
- Ricotta cheese: The creamy base that holds everything together, turning a handful of peas into something luscious and spreadable. Use full-fat if you can, it makes all the difference in texture.
- Frozen peas: Thawed peas blend beautifully and keep their sweet, bright flavor without any fuss. Fresh peas work too, but frozen are honestly more consistent and convenient.
- Fresh mint leaves: This is where the magic lives. Mint cuts through the richness and makes the whole thing taste like a garden rather than just breakfast.
- Lemon: Zest gives you that sharp, aromatic lift that balances the sweetness of the peas. Keep the wedges for squeezing over the top right before you eat.
- Sourdough bread: Sturdy enough to hold the topping without getting soggy, with a tangy flavor that complements the ricotta. Any crusty bread works, but sourdough has the best chew.
- Extra-virgin olive oil: A drizzle at the end adds richness and a peppery note that ties everything together. Don't skip this step.
- Salt and black pepper: Simple seasonings that bring out the natural sweetness of the peas and the creaminess of the ricotta. Taste as you go.
Instructions
- Blend the ricotta mixture:
- Combine ricotta, thawed peas, chopped mint, olive oil, and a good pinch of salt and pepper in a food processor or use a hand blender. Pulse until smooth and creamy, scraping down the sides once or twice so everything gets evenly mixed.
- Toast the bread:
- Pop your sourdough slices into the toaster or under the broiler until they're golden and crisp on the edges. You want them sturdy enough to hold the topping without bending.
- Spread generously:
- Pile the pea and mint ricotta onto each slice while the toast is still warm. Don't be shy, this is the star of the show.
- Finish with brightness:
- Sprinkle lemon zest over the top, add a few grinds of black pepper, and drizzle with a little more olive oil if you're feeling fancy. Serve with lemon wedges on the side for squeezing.
Save to Pinterest There was a morning last April when I made this for myself and ate it standing by the open window, listening to birds and feeling the sun on my arms. The toast was still warm, the ricotta cool and herby, and for a moment everything felt perfectly balanced. That's when I realized food doesn't have to be complicated to feel like a small celebration.
How to Make It Ahead
You can blend the ricotta mixture the night before and keep it covered in the fridge for up to a day. The color will dull slightly, but the flavor stays bright. Just give it a stir before spreading, and maybe add a tiny squeeze of fresh lemon juice to wake it back up. Toast the bread right before serving so it stays crunchy.
Ways to Change It Up
I've added chili flakes when I wanted a little heat, and crumbled feta on top when I felt like extra saltiness. Sometimes I throw in a handful of baby spinach or arugula to the blender for a more herbal, peppery flavor. If you want it more substantial, a soft-boiled egg or some smoked salmon on top turns this into a full meal. It's one of those recipes that welcomes whatever you're in the mood for.
Serving and Storing
This is best eaten immediately while the toast is still crisp and the ricotta is cool and creamy. If you need to store leftovers, keep the ricotta spread in an airtight container in the fridge and toast fresh bread when you're ready to eat again. The spread also works beautifully as a dip with crackers, veggie sticks, or even tossed with warm pasta.
- Serve with extra lemon wedges and flaky sea salt for a restaurant-style finish.
- Pair it with a light salad or fresh fruit for brunch.
- If the ricotta thickens too much in the fridge, stir in a teaspoon of water or olive oil to loosen it back up.
Save to Pinterest This toast has become my answer to mornings when I want something nourishing but don't want to think too hard. It's bright, simple, and always feels like a small gift to myself.
Recipe Questions & Answers
- → Can I prepare the ricotta mixture ahead of time?
Yes, the pea and mint ricotta spread can be made up to 1 day in advance. Store it in an airtight container in the refrigerator and spread it on freshly toasted bread just before serving to maintain the best texture and crispness.
- → What bread alternatives work well with this spread?
While sourdough provides an excellent tangy contrast, you can use whole grain bread, ciabatta, or gluten-free bread depending on your preference. Toast any bread choice until golden and crispy for the best texture.
- → How do I get the ricotta mixture perfectly smooth?
Use a food processor for the smoothest results, blending for 30-60 seconds. If using a hand blender, work it thoroughly for 1-2 minutes. Scrape down the sides occasionally to ensure even blending. Avoid over-processing, which can make ricotta too thin.
- → Can I add other toppings to customize this?
Absolutely. Try adding crumbled feta cheese, red pepper flakes for heat, toasted nuts, crispy prosciutto, or a drizzle of honey. A touch of balsamic glaze also complements the fresh mint beautifully.
- → Is this dish suitable for make-ahead entertaining?
Prepare the ricotta spread ahead and keep it chilled. Toast the bread and assemble just before serving for the crispest results. Alternatively, provide components separately and let guests assemble their own toast for an interactive brunch presentation.
- → How do I thaw frozen peas properly?
Transfer frozen peas to a colander and rinse under cool running water for 1-2 minutes until thawed, or let them sit at room temperature for 10 minutes. Pat dry with a paper towel before blending to avoid excess moisture in your ricotta mixture.