Pea & Mint Ricotta Toast (Printer View)

Vibrant whipped ricotta with sweet peas and fresh mint atop crunchy sourdough, finished with lemon zest.

# Components:

→ 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

# Method:

01 - In a food processor or with a hand blender, combine ricotta, 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 Advice:

01 -
  • It looks impressive but comes together in less time than your morning coffee brews.
  • The mint and lemon wake up your taste buds without needing fancy ingredients or techniques.
  • You can prep the ricotta mixture the night before and just toast bread when hunger strikes.
02 -
  • If you skip thawing the peas completely, the mixture stays icy and won't blend smoothly.
  • Toasting the bread right before serving keeps everything crisp, waiting even five minutes makes it soft and disappointing.
03 -
  • Run your lemon under warm water and roll it on the counter before zesting, you'll get more fragrant oils.
  • If your ricotta is watery, drain it in a fine mesh strainer for ten minutes before blending so the spread stays thick and spreadable.
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