Pea & Mint Ricotta Toast

The morning sun hit my kitchen counter just right when I first whipped up this vibrant green spread. I had leftover ricotta from lasagna night and a bag of frozen peas staring back at me, so I threw them in the food processor on impulse. That first taste stopped me in my tracks—sweet, creamy, and somehow fresh despite everything coming from my fridge. Now it's my go-to when I want something that feels fancy but takes literally minutes.

Last spring, my sister came over for coffee and caught me spreading neon-green mash onto toast. She looked skeptical until I convinced her to try a bite. Now she texts me every weekend asking if I'm making 'that green stuff' and I always say yes because seeing someone's eyes light up over something so simple never gets old.

Ingredients

• 1 cup (250 g) ricotta cheese: Whole milk ricotta gives you the best creamy texture, but part-skim works if you're watching fats
• 1 cup (150 g) frozen peas: No need to cook them first—just thaw and they blend beautifully into the ricotta
• 2 tablespoons fresh mint leaves: Chop these right before blending so they don't lose their bright, punchy flavor
• 1 small lemon: The zest is essential for cutting through the richness—save the wedges for squeezing over the top
• 4 slices sourdough bread: Something with a good crust and substantial crumb holds up best to the generous spread
• 1 tablespoon extra-virgin olive oil: Get the good stuff here since it's one of the few ingredients and really shines through
• Salt and freshly ground black pepper: Don't be shy with the pepper—it needs that sharp contrast to the sweet peas

Instructions

Blend the ricotta mixture:

Combine ricotta, peas, mint, olive oil, salt, and pepper in a food processor or use a hand blender. Blend until completely smooth, scraping down the sides once or twice—this should take about 1 minute and you'll know it's ready when the mixture turns a vibrant, uniform green.

Toast your bread:

Get your sourdough slices golden and crisp, whether in a toaster or under the broiler. You want enough structure to support that generous layer of spread without getting soggy.

Assemble the toast:

Pile the pea mixture onto each slice with abandon—don't be shy about how much you use. Finish with fresh lemon zest, an extra crack of black pepper, and a drizzle of olive oil if you're feeling fancy.

Serve immediately:

Put those lemon wedges on the side and let everyone squeeze their own over the top. The toast stays crisp for about 10 minutes, so gather everyone around quickly.

Save

This toast has become my signature contribution to friend gatherings, and I love watching people's faces when they take that first bite. Something about the bright green color and unexpected flavor combination makes people pause, then smile, then ask for the recipe.

Make It Your Own

I've discovered that ricotta is incredibly forgiving and takes well to all sorts of additions. Sometimes I'll blend in a handful of fresh basil or swap mint for cilantro if I'm feeling more Asian-inspired. The key is keeping the herb quantity modest so it doesn't overpower the delicate sweetness of the peas.

The Perfect Bread Choice

Sourdough is my go-to because the tang complements the creaminess, but I've made this on everything from bagels to country white bread. The only real requirement is something sturdy—avoid flimsy supermarket sandwich bread or your toast will turn into a sad, soggy situation before you can take a bite.

Serving Ideas & Variations

This recipe is incredibly versatile and works for any meal of the day. I've served it for elegant brunch parties and quick solo lunches, and it never fails to impress. Try it open-faced as an appetizer at your next gathering.

• A pinch of red pepper flakes adds a lovely warmth that cuts through the creaminess
• Crumbled feta on top takes it from simple breakfast to sophisticated lunch
• A soft poached egg on top turns this into a complete meal that feels restaurant-worthy

Save

There's something deeply satisfying about turning humble ingredients into something that feels special, and this green-speckled toast does exactly that every single time.

Recipe FAQs

→ Can I make the ricotta spread ahead of time?

Yes, you can prepare the pea and mint ricotta mixture up to 1 day in advance. Store it in an airtight container in the refrigerator. Give it a quick stir before spreading, as it may firm up slightly when chilled.

→ What bread works best for this toast?

Sourdough is ideal because its tangy flavor complements the creamy ricotta and its sturdy texture holds up well to the generous topping. However, you can use any artisan bread, whole grain slices, or gluten-free bread if needed.

→ Can I use frozen peas?

Absolutely. Frozen peas work perfectly since they're already blanched during processing. Simply thaw them before blending, either by leaving them at room temperature for 20 minutes or quickly rinsing under warm water.

→ How do I prevent the toast from getting soggy?

Make sure your sourdough is well-toasted until golden and crisp. Spread the ricotta mixture just before serving rather than letting it sit. If packing for later, keep the spread separate from the bread and assemble when ready to eat.

→ What variations can I try?

Add crumbled feta or goat cheese for extra tang, sprinkle chili flakes for heat, or mix in fresh basil or dill instead of mint. You could also top with microgreens, radish slices, or a poached egg for added protein.