Pea & Mint Ricotta Toast

Last spring, I threw together a last-minute brunch for friends who showed up unannounced. I had ricotta from a failed lasagna attempt, a bag of frozen peas, and a stubby bunch of mint on its last legs. The result was so vibrant and unexpected that my friend Sarah actually asked if I could make it again next weekend instead of just taking the recipe.

My toddler, who typically treats green vegetables like they are radioactive, once stole half a slice off my cutting board. I turned around to find green smears all over her face and her shouting more peas please. Now I make a double batch and keep it in the fridge for emergency toddler snacks or my own midnight cravings.

Ingredients

• 1 cup (250 g) ricotta cheese: Full-fat ricotta gives you that cloud-like whipped texture that makes this special. I have used part-skim and it still works, just slightly less creamy.
• 1 cup (150 g) frozen peas, thawed: Frozen peas are surprisingly sweet and actually more consistent than fresh for this recipe. Thaw them completely or you will end up with a watery spread.
• 2 tablespoons fresh mint leaves, chopped: Mint is what makes this sing. Do not try to substitute dried mint here, it needs that fresh punch.
• 1 small lemon, zested: The zest is the secret weapon that cuts through the rich ricotta. Use a microplane if you have one for the finest zest.
• 4 slices sourdough bread: Sturdy sourdough holds up beautifully to the generous slather of ricotta. I buy an extra loaf, slice it, and freeze slices for emergency toast situations.
• 1 tablespoon extra-virgin olive oil: A good quality olive oil adds that grassy peppery note that ties everything together.
• Salt and freshly ground black pepper: Do not be shy with the black pepper, it needs that bite to balance the sweet peas.

Instructions

Blend until silky smooth:

Toss the ricotta, peas, mint, olive oil, salt, and pepper into your food processor. Let it run for a full minute, scraping down the sides once, until the mixture turns this gorgeous pale green and feels like whipped butter.

Get your bread golden and ready:

Toast the sourdough until it is deeply golden with a good crunch. You want that sturdy foundation to hold up against all that creamy ricotta without getting soggy.

Pile it on generously:

Each slice should get a thick, generous layer of the pea ricotta mixture. Do not be stingy, this is the whole point of the recipe.

Finish with bright touches:

Scatter fresh lemon zest over the top, add another grind of black pepper, and maybe a tiny drizzle of olive oil if you are feeling fancy.

Serve while the bread is still warm:

Put the lemon wedges on the side so people can add an extra squeeze if they want more brightness.

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This toast became my go-to when I hosted a book club and needed something that looked fancy but required zero actual cooking. Everyone circled around the platter, balancing plates and wine glasses, and the conversation turned from books to how something so simple could taste this good.

Make It Your Own

I have tried so many variations and found that crumbled feta adds this perfect salty tang, while a pinch of red pepper flakes gives it a gentle warmth that is especially nice on chilly mornings. A handful of fresh peas, barely blanched, adds sweet pops of texture throughout.

Timing Matters

The ricotta spread can actually sit in the fridge for a day, but bring it to room temperature before spreading. Cold ricotta on warm toast creates this unfortunate temperature situation that nobody needs in their life.

Serving Ideas

This has become my standby when friends drop by for impromptu drinks or I need a quick lunch that feels special. I have served it alongside scrambled eggs for brunch and with a simple green salad for a light dinner.

• Pair with chilled white wine or sparkling water with a twist of lemon
• Offer small plates and napkins because the ricotta can get a bit messy
• Consider making tiny toasts on baguette slices for cocktail hour

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Every time I make this now, I think about that random spring morning and how the best kitchen discoveries often come from scraping together what you have. Sometimes the simplest combinations end up being the ones that stick around.

Recipe FAQs

→ Can I prepare the ricotta mixture ahead of time?

Yes, the pea and mint ricotta spread can be made up to 1 day in advance. Store it in an airtight container in the refrigerator and bring to room temperature before spreading onto fresh toast.

→ What if I don't have a food processor?

A hand blender works perfectly for this dish. You can also mash the mixture by hand with a fork, though it will have a slightly chunkier texture rather than completely smooth.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work wonderfully and will give you a slightly firmer texture. If using raw fresh peas, you may want to blanch them briefly for a softer consistency, though raw is also delicious.

→ What bread alternatives work best?

Gluten-free bread, whole wheat, or ciabatta are excellent substitutes for sourdough. Any sturdy bread with good toasting capability will support the creamy spread without becoming soggy.

→ How can I add more flavor to this dish?

Try sprinkling chili flakes for heat, crumbled feta or goat cheese for tanginess, toasted pine nuts for crunch, or a pinch of red pepper flakes. Fresh dill or basil can also replace or complement the mint.

→ Is this suitable for meal prep?

The ricotta mixture keeps well for a day, making it ideal for meal prep. However, toast the bread fresh just before serving to maintain its crispness and prevent sogginess.