Pea & Mint Ricotta Toast (Printable)

Creamy ricotta whipped with sweet peas and fresh mint, served on crispy sourdough with bright lemon zest.

# 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:

01 - Combine ricotta, thawed peas, chopped mint, 1 tablespoon olive oil, and a pinch of salt and pepper in a food processor or with a hand blender. Blend until completely smooth and creamy, scraping down the sides as needed to ensure even texture.
02 - Toast sourdough slices in a toaster or toaster oven until golden brown and crispy throughout.
03 - Generously spread the pea and mint ricotta mixture onto each toasted slice, ensuring even coverage to the edges.
04 - Sprinkle fresh lemon zest over the top of each toast, add freshly ground black pepper to taste, and finish with an optional light drizzle of olive oil.
05 - Arrange toasts on a serving platter with lemon wedges on the side. Serve immediately while bread remains crisp.

# Expert Tips:

01 -
  • The whipped ricotta base creates an incredibly creamy texture that feels luxurious without any heavy cream
  • Frozen peas actually work better than fresh here because they break down into a silky smooth mixture
  • You can prep the spread in advance and keep it in the fridge for emergency brunch situations
02 -
  • The ricotta spread can be made up to 24 hours ahead and stored in an airtight container, but add the fresh mint right before serving
  • If your mixture seems too thick, blend in a teaspoon of water or lemon juice until it reaches your desired consistency
03 -
  • Room temperature ricotta blends much smoother than cold—let it sit out for 20 minutes before starting
  • If you don't have a food processor, a potato masher works surprisingly well for a chunkier, rustic texture
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