Pea & Mint Ricotta Toast (Printable)

Creamy whipped ricotta spread with sweet peas and fresh mint on toasted sourdough, finished with zesty lemon.

# What Goes In:

→ 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, 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 toast.
04 - Sprinkle with lemon zest, a little more black pepper, and an optional drizzle of olive oil. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The whipped ricotta creates this impossibly creamy base that feels luxurious but takes zero effort
  • Fresh mint and bright lemon wake up everything without being overwhelming or perfume-y
02 -
  • Over-blending can make the ricotta separate slightly, so pulse and check rather than walking away
  • Room temperature ricotta blends much smoother than cold straight from the fridge
03 -
  • Pat thawed peas completely dry with a paper towel before blending to avoid watery spread
  • Zest the lemon before juicing it, then squeeze the juice into the ricotta mixture for extra brightness
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