Save to Pinterest The first time I made this pea & mint ricotta toast was during a particularly hectic spring morning when I needed something that felt special but wouldn't keep me in the kitchen for hours. I'd been craving something bright and green, something that tasted like the season itself. The way the whipped ricotta turned this shocking shade of almost-neon green felt like magic. Now it's become my go-to when I want breakfast to feel like a small celebration.
Last weekend I served these toasts at a casual brunch with friends, and honestly, the silence around the table was the best compliment. Everyone just took that first bite and kind of melted into their chairs. My friend Sarah asked for the recipe before she'd even finished her first slice. There's something about the way the lemon zest hits your nose right before you take a bite that makes everything feel okay.
Ingredients
- 1 cup ricotta cheese: Whole milk ricotta gives you the creamiest results, though part-skim works if you're watching fat content. Room temperature ricotta blends more smoothly.
- 1 cup frozen peas: Frozen peas are actually sweeter than fresh because they're picked at peak ripeness and flash-frozen. Thaw them completely before blending.
- 2 tablespoons fresh mint: Mint is the secret that makes this taste like spring. Use fresh leaves, not dried, and chop them right before using.
- 1 small lemon: Both the zest and the wedges matter here. The zest adds bright aromatic flavor while the wedges let everyone add their own squeeze of acid.
- 4 slices sourdough bread: Sourdough's tang and sturdy structure hold up beautifully to the creamy topping. Look for a loaf with a good crust and open crumb.
- 1 tablespoon extra-virgin olive oil: This gets blended into the ricotta for silkiness. Save your best oil for that final drizzle on top.
- Salt and pepper: Ricotta needs salt to wake up its flavor. Freshly ground black pepper adds a nice little warmth at the end.
Instructions
- Blend the ricotta mixture:
- Combine the ricotta, thawed peas, chopped mint, olive oil, and a pinch each of salt and pepper in a food processor. Blend until completely smooth and creamy, stopping to scrape down the sides once or twice.
- Toast the bread:
- Toast your sourdough slices until they're golden brown with a satisfying crunch. You want them substantial enough to hold the spread without getting soggy.
- Spread generously:
- Pile that vibrant green ricotta mixture onto each toast. Don't be shy about it. These need a thick, luxurious layer to really shine.
- Finish with flair:
- Sprinkle fresh lemon zest over each toast, add a crack of black pepper, and drizzle with your best olive oil if you're feeling fancy.
- Serve right away:
- Put those toasts on plates and hand out lemon wedges so everyone can add their own squeeze of fresh juice. They're best eaten while the bread is still warm.
Save to Pinterest These toasts have become my Sunday morning ritual, the thing I make when I want to mark the end of one week and the start of another. There's something meditative about watching the food processor transform those ordinary ingredients into something so impossibly green and alive. My kitchen always smells like spring, even in the dead of winter.
Making It Your Own
Sometimes I'll add a handful of fresh basil or a clove of garlic to the ricotta blend when I want something more savory. A sprinkle of chili flakes adds the most gorgeous warmth that plays beautifully with the cool mint.
Bread Selection Matters
While sourdough is my go-to, I've also made this on thick-cut country bread, baguette slices for appetizers, and even toasted gluten-free bread when accommodating friends. The key is finding something with enough structure and flavor to stand up to that generous layer of spread.
Serving Ideas
These toasts work beautifully as part of a larger spread. I love serving them alongside a simple green salad with vinaigrette, or as the lighter element on a plate with scrambled eggs and crispy bacon. They're elegant enough for brunch but casual enough for a solo lunch.
- Top with crumbled feta or goat cheese for extra tang
- Add a poached egg on top to turn it into a complete meal
- Thinly radish slices add a lovely peppery crunch
Save to Pinterest These toasts remind me that the simplest things, done with care and attention, are often the most satisfying. Hope they bring a little brightness to your table too.
Common Recipe Questions
- → Can frozen peas be used in this dish?
Yes, thawed frozen peas work perfectly and blend smoothly with ricotta for a creamy texture.
- → What type of bread is best for this toast?
Sourdough offers a crunchy, tangy base that complements the creamy topping well, but gluten-free bread can be substituted if needed.
- → How can I enhance the flavor of the ricotta spread?
Adding chili flakes or crumbled feta on top provides extra depth and a spicy or salty note.
- → Is it possible to prepare the spread in advance?
Yes, the ricotta mixture can be made ahead and refrigerated for up to one day without losing freshness.
- → What tools are needed to prepare this dish?
A food processor or hand blender for blending, a toaster for crisping bread, and a zester for lemon zest are recommended.