Pea & Mint Ricotta Toast (Printable)

Whipped ricotta spread with peas and mint on toasted sourdough, finished with bright lemon zest. A 15-minute vegetarian breakfast or brunch.

# Components:

→ 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

# Directions:

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 toasted bread.
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 transforms freezer staples into something that feels restaurant fancy but takes less time than waiting for coffee to brew.
  • The mint and lemon make everything taste awake and alive, not heavy or boring.
  • You can make it with one hand while holding your phone in the other, it's that simple.
  • It works for breakfast, lunch, or that weird 4 p.m. moment when you need real food fast.
02 -
  • If your ricotta is watery, drain it in a fine mesh strainer for 10 minutes first or your spread will be runny and slide right off the toast.
  • Blend longer than you think you need to, any chunks of pea will make the texture weird and nobody wants that.
  • Toast the bread right before serving, reheated toast never has the same crunch and the whole experience suffers.
03 -
  • Use day old sourdough because it toasts up crunchier and holds its structure better under a heavy topping.
  • Taste the ricotta mixture before spreading and adjust the salt, lemon, or mint until it makes you want to eat it straight from the bowl.
  • If your mint is older and the leaves are tough, use less or it'll taste bitter instead of fresh.
Return