Pea & Mint Ricotta Toast (Printable Version)

Whipped ricotta spread with sweet peas and fresh mint, topped with lemon zest on golden sourdough. Simple, elegant, and delicious.

# 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

# How-To Steps:

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.
05 - Serve immediately with lemon wedges on the side.

# Tips for Success:

01 -
  • It transforms ordinary toast into something that feels fancy enough for brunch but takes literally minutes to make
  • The ricotta blend keeps beautifully in the fridge, making lazy weekday breakfasts feel intentional and special
02 -
  • Let the ricotta spread sit at room temperature for 10 minutes before serving if it has been refrigerated
  • The spread tastes best slightly chilled rather than ice cold, which mellows the flavors
03 -
  • Taste your ricotta before blending—some brands are saltier than others
  • If the mixture feels too thick, a splash of lemon juice helps thin it while adding flavor
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