Pea & Mint Ricotta Toast (Print Version)

Creamy whipped ricotta spread with sweet peas, fresh mint, and bright lemon zest on toasted sourdough. 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

# Step-by-Step Guide:

01 - Combine ricotta, thawed peas, mint, 1 tablespoon olive oil, salt, and pepper in a food processor or with a hand blender. Blend until smooth and creamy, scraping down sides as needed.
02 - Toast sourdough slices until golden and crisp.
03 - Generously spread pea and mint ricotta mixture onto each toasted slice.
04 - Sprinkle lemon zest and black pepper over each slice, then drizzle with optional olive oil.
05 - Serve immediately with lemon wedges on the side.

# Top Tips:

01 -
  • It comes together in 15 minutes but looks like something from a café window
  • The combination of creamy ricotta and sweet peas feels surprisingly luxurious
  • You probably have everything you need already in your fridge
02 -
  • Over blending can make the ricotta grainy, so stop once it is smooth
  • Toast matters more than you think, soggy bread ruins the whole experience
03 -
  • Room temperature ricotta blends more smoothly than cold ricotta
  • Zest your lemon before you cut it for wedges so you do not accidentally zest your fingers
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