Pea & Mint Ricotta Toast (Printable)

Whipped ricotta with sweet peas, fresh mint, and bright lemon zest on toasted sourdough. Ready in 15 minutes.

# 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

# How to Make It:

01 - In a food processor or with a hand blender, combine ricotta, peas, mint, 1 tablespoon olive oil, 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, black pepper, and an optional drizzle of olive oil.
05 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat but looks like something from a café
  • The combination of creamy ricotta and sweet peas feels luxurious without being heavy
  • Perfect for those mornings when you want breakfast to feel like a treat
02 -
  • The ricotta mixture can be made a day ahead but add the lemon zest only at serving time to preserve its bright flavor
  • If your ricotta seems watery drain it in a sieve for fifteen minutes before blending
  • A hand blender works perfectly if you don't have a food processor just aim for as smooth a texture as possible
03 -
  • Let the ricotta come to room temperature before blending for the smoothest result
  • Toast the bread just before assembling so it stays crisp
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