Save Spring cleaning my freezer last March, I found a bag of frozen peas I'd bought and forgotten about. I had fresh mint thriving on the windowsill and ricotta left from lasagna night. Instead of letting them all go to waste, I blended them together on a whim and smeared the bright green mixture on toast. It tasted like the first warm day of the year, and I've been making it ever since.
I made this for my sister when she visited on a Sunday morning, still half asleep and skeptical about green stuff on toast. She took one bite, then another, then asked if I had more bread. By the time we finished talking and eating, the whole batch was gone and she'd taken a photo to recreate it at home. It's become our thing now, the recipe we text about when one of us finds good sourdough.
Ingredients
- Ricotta cheese: The creamy base that makes everything smooth and rich without feeling too heavy, I use whole milk ricotta because it blends better and tastes more luxurious.
- Frozen peas: Thawed peas work perfectly here and they're sweeter than you'd expect, no need to cook them since blending breaks them down completely.
- Fresh mint leaves: This is what makes the whole thing sing, use tender leaves and avoid the stems or it'll taste grassy instead of bright.
- Lemon: Zest gives you all the sunny flavor without making the ricotta watery, save the fruit for squeezing over the top right before you eat.
- Sourdough bread: A sturdy bread holds up to the creamy topping and adds that crucial crunch, don't use soft sandwich bread or it'll get soggy.
- Extra virgin olive oil: A good fruity oil in the blend makes it silky, and a drizzle on top adds a peppery finish that ties everything together.
- Salt and black pepper: Season more than you think you need, the peas and ricotta are mild and need the push.
Instructions
- Blend the spread:
- Throw ricotta, thawed peas, chopped mint, olive oil, salt, and pepper into your food processor and buzz until it's completely smooth and pale green. Scrape down the sides halfway through so nothing gets left behind.
- Toast the bread:
- Get your sourdough slices golden and crispy, you want them firm enough to support a generous layer of topping without bending.
- Spread generously:
- Pile the pea ricotta mixture onto each slice while the toast is still warm. Don't be shy, this is the star of the dish.
- Finish with brightness:
- Grate lemon zest over the top, add a few grinds of black pepper, and drizzle with a little more olive oil if you're feeling it. Serve with lemon wedges on the side for squeezing.
Save One morning I brought this to a friend's potluck brunch, worried it was too simple compared to the quiches and pastries everyone else made. It was the first thing to disappear. People kept asking what was in it, surprised that something so bright and fresh came from such ordinary ingredients. That's when I realized simple doesn't mean forgettable.
Making It Your Own
If you like heat, scatter red chili flakes over the top for contrast against the cool mint. I've also crumbled feta on top when I wanted extra saltiness and tang. Once I stirred in a spoonful of pesto when I didn't have enough mint, and it worked beautifully. You can swap basil for mint if that's what you have, though the flavor will be more savory and less springlike.
Storing and Prepping Ahead
The ricotta mixture keeps in the fridge for a day, covered tightly, but the color will dull a little and the mint flavor will get stronger. I prefer making it fresh, but on busy mornings I'll blend it the night before and just stir it before spreading. Never assemble the toasts ahead or they'll turn to mush. Toast and top right before eating, always.
Serving Suggestions
I've served this as a light lunch with a simple arugula salad on the side, or as part of a bigger brunch spread with scrambled eggs and fresh fruit. It's also perfect for an easy dinner when you don't want to cook but need something more interesting than cereal.
- Pair it with iced mint tea or a crisp white wine if you're feeling fancy.
- Cut the toasts into smaller pieces and serve them as an appetizer at parties.
- Add a poached egg on top and call it breakfast perfection.
Save This toast taught me that the best recipes don't need rare ingredients or complicated techniques, just good timing and a willingness to trust what tastes right. Make it once and you'll understand why I keep peas in the freezer year round now.
Recipe FAQ
- → Can I make the ricotta spread ahead of time?
Yes, the pea and mint ricotta mixture can be prepared up to one day in advance. Store it in an airtight container in the refrigerator and assemble your toast fresh when ready to serve for the best texture and flavor.
- → What bread can I use instead of sourdough?
While sourdough provides excellent crunch and tang, you can substitute with crusty white bread, whole grain bread, or gluten-free bread options. Toast any bread choice until golden and crisp to provide proper structure for the creamy spread.
- → How do I achieve the smoothest ricotta blend?
Use a food processor for the creamiest results, pulsing until completely smooth and spreadable. If using a hand blender, blend thoroughly and scrape down the sides frequently to ensure all ingredients are evenly incorporated without lumps.
- → What are some flavor variations I can try?
Add a pinch of red chili flakes for heat, crumble feta cheese on top for tanginess, incorporate fresh dill or basil for herbal depth, or drizzle with aged balsamic vinegar for complexity. These additions complement the base flavors beautifully.
- → Is this suitable for dietary restrictions?
This dish is naturally vegetarian and easily made vegan by substituting plant-based ricotta. For gluten-free needs, simply use certified gluten-free bread. Always verify all ingredient labels, especially ricotta and other dairy products, for potential allergens.
- → How many servings does this make?
This preparation yields four servings with approximately 220 calories each, making it suitable for family breakfast or entertaining guests. Each slice provides 10g of protein from the ricotta and is balanced with fresh vegetables and whole grain carbohydrates.