Pea & Mint Ricotta Toast (Printable)

Creamy whipped ricotta, sweet peas, and fresh mint on toasted sourdough with bright lemon zest. Ready in 15 minutes.

# What You'll 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 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

# Directions:

01 - In a food processor or with a hand blender, combine ricotta, thawed 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, additional black pepper, and an optional drizzle of olive oil.
05 - Serve immediately with lemon wedges on the side.

# Expert Hints:

01 -
  • It transforms ordinary ingredients into something that feels fancy and celebrational without any actual effort
  • The whipped ricotta creates this impossibly creamy texture that makes every bite feel luxurious
  • That bright lemon and mint combo wakes up your tastebuds in the best way possible
02 -
  • The ricotta mixture can be made a day ahead and kept in the fridge, but bring it to room temperature before spreading
  • Room temperature ricotta blends much smoother than cold from the fridge
  • If your mixture seems too thick, add another teaspoon of olive oil to get that perfectly spreadable consistency
03 -
  • Reserve a few whole peas to scatter on top for extra texture and visual appeal
  • A small handful of chopped fresh basil mixed with the mint adds another layer of flavor
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