Pea & Mint Ricotta Toast (Printable)

Whipped ricotta with peas and mint on toasted sourdough. Fresh, vibrant, and ready in 15 minutes.

# 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

# How-To Steps:

01 - In a food processor or with a hand blender, combine ricotta, 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, additional black pepper, and an optional drizzle of olive oil.
05 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It feels like eating springtime on toast, with a creamy-sweet contrast that wakes up your taste buds without overwhelming them.
  • You can pull this together in the time it takes your coffee to brew, which makes it dangerously easy to make on repeat.
  • The leftovers (if there are any) turn into a brilliant dip for crackers or crudités later in the day.
02 -
  • If you overblend, the mixture can turn a dull gray instead of staying bright green, so pulse just until smooth and stop.
  • Cold ricotta straight from the fridge makes the blend thicker, so let it sit at room temperature for a few minutes if you want a lighter, airier spread.
03 -
  • Taste the ricotta mixture before spreading and adjust the salt, it should be well-seasoned since the bread is neutral.
  • Use a microplane for the lemon zest to get those tiny, aromatic shreds that distribute flavor evenly without adding bitterness.
Return