Pea Mint Ricotta Toast (Print Version)

Creamy pea and mint ricotta spread on toasted sourdough with fresh lemon zest and olive oil drizzle.

# What You’ll Need:

→ Dairy & Cheese

01 - 1 cup ricotta cheese (250 g)

→ Vegetables & Herbs

02 - 1 cup frozen peas, thawed (150 g)
03 - 2 tablespoons fresh mint leaves, chopped
04 - 1 small lemon, zested

→ Bread

05 - 4 slices sourdough bread

→ Pantry

06 - 1 tablespoon extra-virgin olive oil
07 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Combine ricotta, peas, chopped mint, 1 tablespoon olive oil, salt, and pepper in a food processor or use a hand blender. Blend until smooth and creamy, scraping down the sides as needed.
02 - Toast sourdough slices until golden brown and crisp.
03 - Spread the pea and mint ricotta mixture evenly onto each toasted slice.
04 - Sprinkle lemon zest over each toast, add extra black pepper if desired, and drizzle with olive oil. Serve immediately with lemon wedges on the side.

# Additional Tips::

01 -
  • It comes together in literally fifteen minutes but looks like something from a chic cafe
  • The combination of cool creamy ricotta with sweet peas and aromatic mint is surprisingly addictive
  • Perfect for those days when you want something nourishing but not heavy
02 -
  • Make sure your ricotta is at room temperature before blending or you'll end up with tiny grainy bits instead of silkiness
  • The spread can be made a day ahead and kept in the fridge, but you might need to blend it again briefly to restore that creamy texture
03 -
  • Taste your ricotta blend before spreading and adjust the salt. Ricotta varies wildly between brands.
  • Zest your lemon right before serving so the oils are at their most fragrant and potent.
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