Save I was cleaning out my freezer one Saturday morning when I found a bag of frozen peas tucked behind ice cube trays. I had fresh mint on the windowsill and ricotta leftover from lasagna night. Instead of making another bowl of pasta, I tossed everything into the blender with some lemon zest. What came out was this vibrant green spread that tasted like spring had arrived early in my kitchen.
The first time I served this, my friend Anna grabbed a second slice before I even sat down. She said it reminded her of garden lunches at her grandmother's house in Tuscany, where everything tasted bright and simple. I laughed because I'd just raided my freezer, but that's the magic of good ingredients meeting at the right moment. Now it's my go-to when I want something that feels special without the stress.
Ingredients
- Ricotta cheese: Go for whole milk ricotta if you can, the creaminess makes the spread almost cloud-like when blended.
- Frozen peas: Thaw them under warm water for a minute, they blend smoother and taste sweeter than you'd expect.
- Fresh mint leaves: Tear them a bit before adding, it releases the oils and makes the whole thing smell like a garden.
- Lemon zest: Use a fine zester and avoid the white pith, which turns everything bitter instead of bright.
- Sourdough bread: A thicker slice holds up better to the creamy topping and gives you that satisfying crunch.
- Extra-virgin olive oil: A fruity one adds richness, but any good quality oil you have works just fine.
- Salt and black pepper: Season in small pinches, the peas are naturally sweet and you want to balance that without overpowering.
Instructions
- Blend the ricotta mixture:
- Toss ricotta, peas, mint, olive oil, salt, and pepper into a food processor. Pulse until it's smooth and pale green, stopping to scrape the sides so everything gets evenly creamy.
- Toast the bread:
- Pop your sourdough slices into the toaster until they're golden and crisp on the edges. You want them sturdy enough to hold the topping without going soggy.
- Spread generously:
- Pile the pea and mint ricotta onto each warm slice, using the back of a spoon to swirl it around. Don't be shy, a thick layer is what makes this feel indulgent.
- Finish with zest and drizzle:
- Grate lemon zest over the top, add a crack of black pepper, and drizzle a little extra olive oil if you're feeling fancy. Serve with lemon wedges on the side for anyone who wants an extra squeeze.
Save One Sunday, I made this for my mom after she mentioned missing the fresh flavors of summer. She took one bite, closed her eyes, and said it tasted like eating sunshine. That's when I realized food doesn't need to be complicated to feel like a gift.
Making It Your Own
I've tossed in a pinch of chili flakes when I wanted a little heat, and once I crumbled feta on top when I had some leftover from a salad. Both worked beautifully. If you don't have mint, basil gives it a different but equally lovely flavor, more peppery and less cool.
Storing and Timing
The ricotta spread keeps in the fridge for a day, covered tightly so it doesn't pick up other flavors. I've scooped it onto crackers for a quick snack or stirred it into warm pasta for an easy weeknight dinner. Just don't try to freeze it, the texture goes grainy and weird when it thaws.
Serving Suggestions
This works as breakfast with a soft-boiled egg on top, or as a light lunch with a simple arugula salad on the side. I've also cut the toasts into smaller pieces and served them as appetizers at a dinner party, they disappeared faster than anything else on the table.
- Add a poached egg and some microgreens for a more substantial brunch plate.
- Pair it with a crisp white wine or sparkling water with cucumber slices.
- Double the ricotta mixture if you're feeding a crowd, it's always the first thing to run out.
Save This toast taught me that the best recipes often come from what's already in your kitchen, not what you think you need to buy. I hope it becomes one of those easy favorites you make without even looking at the recipe anymore.
Recipe Guide
- → Can I make the ricotta mixture ahead of time?
Yes, the pea and mint ricotta spread can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Assemble the toast fresh just before serving for the best texture and crispness.
- → What bread alternatives work well for this?
While sourdough provides the ideal tangy flavor and crispy texture, you can substitute with gluten-free bread, whole grain bread, or even ciabatta. Ensure it's toasted until golden for optimal crunch.
- → How can I customize the flavor profile?
Enhance the ricotta mixture with red pepper flakes for heat, crumbled feta or goat cheese for tang, or a touch of garlic powder. Fresh herbs like basil, dill, or chives also pair beautifully with the peas and mint.
- → Is this suitable for vegetarian diets?
Yes, this toast is naturally vegetarian, featuring ricotta cheese, peas, and fresh herbs. It's a nutrient-rich option with 10g of protein per serving, making it satisfying and wholesome.
- → Can frozen peas be used, or must they be fresh?
Frozen peas work perfectly and are actually recommended in this preparation. Simply thaw them before blending into the ricotta. They provide consistent sweetness and texture year-round while being convenient to keep on hand.