Pin It The first time I made this toast was during one of those frantic Sunday mornings where I had nothing in the fridge but random bits and pieces. I threw ricotta, frozen peas, and a handful of mint into my mini processor just hoping for something edible, and somehow it became the most glorious shade of green. My roommate wandered into the kitchen, eyebrows raised, but after one bite she was hovering over the cutting board asking if there was more.
Last spring I made these for a friend who swore she hated peas and had never understood why people put ricotta on toast. She was halfway through her second slice before she paused and said, "I think Ive been lying to myself about peas for years." Thats the thing about this combination, somehow the sweetness of the peas and the bright herbs convert even the most skeptical eaters.
Ingredients
- 1 cup (250 g) ricotta cheese: I learned the hard way that full fat makes a huge difference here, the creaminess carries all the other flavors
- 1 cup (150 g) frozen peas (thawed): Flash them under warm water for a minute to thaw, no cooking needed
- 2 tablespoons fresh mint leaves, chopped: Dont be shy with the mint, its the unexpected bright note that makes this special
- 1 small lemon, zested: Use a microplane if you have one, you want just the yellow part, none of the bitter white pith
- 4 slices sourdough bread: Thick cut slices hold up better to the generous spread
- 1 tablespoon extra virgin olive oil, plus extra for drizzling: Really good olive oil makes the simplest ingredients sing
- Salt and freshly ground black pepper: Finish generously, the contrast of peppery heat against the sweet peas is magic
Instructions
- Whip the ricotta mixture:
- Combine ricotta, peas, mint, 1 tablespoon olive oil, and a pinch of salt and pepper in a food processor. Blend until completely smooth, scraping down the sides halfway through to make sure no lumps remain.
- Toast your bread to perfection:
- Get your sourdough slices golden and crisp in the toaster or under the broiler, keeping an eye on them so they dont burn.
- Pile it on generously:
- Dont be shy with spreading, mound the pea ricotta mixture onto each slice of toast.
- Add the finishing touches:
- Sprinkle with lemon zest, an extra crack of black pepper, and finish with a drizzle of olive oil.
- Serve while the breads still warm:
- Pop some lemon wedges on the plate for anyone who wants to squeeze over extra acid.
Pin It This toast has become my go to when friends drop by unexpectedly because it looks impressive but comes together in minutes. Theres something so satisfying about the contrast of that crisp sourdough against the whipped, velvety topping that makes people pause and really savor each bite.
Making It Your Own
Sometimes I add crumbled feta on top if I want extra tang, or a pinch of red pepper flakes for heat. The base recipe is so forgiving that you can play with it depending on your mood and whats in your kitchen.
The Bread Matters
Ive found that a day old sourdough actually toasts up better than fresh because it gets those perfect crunchier edges without burning too quickly. If you only have soft sandwich bread, try toasting it twice to get enough structure to hold up all that creamy topping.
Timing Is Everything
The difference between good and great here is serving it while the bread is still warm and crisp. Once that ricotta hits the toast, you have about ten minutes before the sogginess factor starts creeping in, so have everything ready and assemble right before eating.
- Toast all the bread at once so everyone eats at the same temperature
- Keep the lemon wedges whole on the side, precut wedges dry out too fast
- If making for a crowd, set up a toast bar and let people build their own
Pin It Theres something so joyful about eating food that looks as vibrant as it tastes, especially first thing in the morning.
Recipe FAQs
- → Can I make the ricotta spread ahead of time?
Yes, the pea and mint ricotta mixture can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Toast the bread fresh and assemble just before serving for optimal crunch and flavor.
- → What bread alternatives work best?
While sourdough provides wonderful tanginess and texture, you can substitute with gluten-free bread, whole grain, or ciabatta. Choose a sturdy bread that holds up well when toasted and topped with the creamy spread.
- → How can I enhance the flavor?
Try adding red chili flakes for heat, crumbled feta for tang, toasted pine nuts for crunch, or a drizzle of quality balsamic reduction. Fresh basil or dill can substitute or complement the mint beautifully.
- → Is this suitable for dietary restrictions?
The dish is naturally vegetarian. For a vegan version, replace ricotta with dairy-free alternatives like cashew cream or silken tofu blended with nutritional yeast. Use gluten-free bread to accommodate gluten sensitivities.
- → Can frozen peas be used instead of fresh?
Absolutely. Frozen peas work perfectly and are often sweeter than fresh. Simply thaw them before blending, or use them directly in the food processor for a chunkier texture if preferred.
- → How many servings does this make?
This preparation yields 4 servings, with one slice of topped toast per person. It's easily scalable—simply multiply the ingredients by the number of servings needed.