Pea & Mint Ricotta Toast (Printable)

Creamy whipped ricotta with fresh peas and mint on crunchy sourdough toast, finished with lemon zest.

# 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 - 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, a little more black pepper, and an optional drizzle of olive oil. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It comes together in under 15 minutes but looks like something from a fancy café
  • The whipped ricotta texture is unbelievably creamy and luxurious
  • Fresh mint and lemon make every bite feel incredibly bright and alive
02 -
  • The ricotta mixture can be made a day ahead, but the toast really needs to be eaten immediately for that perfect crunch
  • Room temperature ricotta blends more smoothly than cold ricotta straight from the fridge
  • If your mixture feels too thick, a teaspoon of lemon juice will help loosen it up and add even more flavor
03 -
  • Taste your ricotta mixture before spreading, some brands are saltier than others
  • Toast the bread a little more than you think you should, it needs to stay crisp under the creamy topping
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