Pea & Mint Ricotta Toast

Spring mornings always feel lighter when there's something green on the counter. I started making this toast on a whim one Saturday when I had leftover ricotta and a bag of forgotten peas in the freezer. The mint was from a pot on the windowsill that had grown wild over March. What came together in less than fifteen minutes turned into something I now crave constantly, bright and creamy and impossibly simple.

I made this for friends who came over unexpectedly one Sunday, and they kept asking if I had taken a cooking class. The truth is I just blended what I had and hoped for the best. Watching them scrape their plates clean and ask for the recipe felt better than any fancy brunch reservation. Sometimes the meals that come together without planning are the ones people remember.

Ingredients

• Ricotta cheese: The creamier the better, look for whole milk ricotta if you can find it because it whips into something almost cloud like.
• Frozen peas: Thawed peas work beautifully here and their natural sweetness is more reliable than fresh, plus you always have them on hand.
• Fresh mint leaves: This is what makes the whole thing sing, use the tender top leaves and save the tougher stems for tea.
• Lemon: Just the zest for brightness, save the juice for something else or squeeze it over at the table if you want extra zing.
• Sourdough bread: A sturdy slice with good crust holds up under the creamy topping without getting soggy.
• Extra virgin olive oil: A grassy, peppery oil makes a difference, save the fancy stuff for drizzling at the end.
• Salt and black pepper: Simple seasoning lets the peas and mint shine, but dont be shy with the pepper.

Instructions

Blend the ricotta mixture:

Combine ricotta, thawed peas, chopped mint, olive oil, salt, and pepper in a food processor and pulse until smooth and creamy, scraping down the sides once or twice. The color should turn pale green and the texture should feel like whipped butter.

Toast the bread:

Toast your sourdough slices until theyre golden and crisp with just a little char on the edges. You want them sturdy enough to hold the topping without bending.

Spread generously:

Pile the pea and mint ricotta onto each slice, spreading it all the way to the edges. Dont be modest, this is the whole point.

Finish with zest and oil:

Sprinkle lemon zest over the top, add a few grinds of black pepper, and drizzle with a little more olive oil if you like. Serve with lemon wedges on the side for anyone who wants extra brightness.

Save

The first time I brought this to a picnic, I packed the ricotta spread in a jar and toasted the bread on site over a little camp stove. Everyone gathered around and built their own toasts, and it became less about the food and more about the moment. Food that lets people participate always feels more generous.

Making It Your Own

If you want a little heat, scatter chili flakes over the top before serving. Crumbled feta adds salty pops that contrast beautifully with the sweet peas. I have also folded in a spoonful of Greek yogurt when I want the ricotta extra tangy, and it works perfectly. You can swap the mint for basil if thats what you have growing, though the flavor will be rounder and less sharp.

Storing and Timing

The ricotta spread keeps in the fridge for a day, covered tightly, though the color dulls slightly and you may need to stir it before using. I have never had leftovers last longer than that because I end up eating it straight from the container with a spoon. If youre making this for a crowd, blend the spread ahead and keep the toast and toppings separate until the last minute.

Serving Suggestions

This works beautifully alongside soft scrambled eggs or a simple arugula salad dressed with lemon and olive oil. I have served it as an appetizer before dinner, cut into smaller pieces, and it disappears fast. On lazy mornings I eat it with nothing but good coffee and feel completely satisfied.

• Add a poached egg on top for extra richness and runny yolk.
• Serve with sliced radishes or cucumber for crunch and contrast.
• Pair it with sparkling water infused with lemon and mint to echo the flavors.

Save

This toast has become my answer to mornings when I want something nourishing but dont want to think too hard. It reminds me that the best recipes are the ones you can make half asleep and still feel proud of.

Recipe FAQs

→ Can I make the ricotta spread ahead of time?

Yes, the pea and mint ricotta mixture can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator and assemble with toasted bread just before serving for the best texture and flavor.

→ What bread alternatives work well for this dish?

While sourdough is recommended for its tangy flavor and crispy texture, you can use gluten-free bread, whole grain bread, or even thick-cut white bread. Toast any choice until golden for the best contrast with the creamy spread.

→ How can I customize the flavor profile?

Try adding a pinch of red chili flakes for heat, crumble feta or goat cheese on top for tanginess, or blend in garlic or shallots for depth. Fresh herbs like dill or basil can replace or complement the mint.

→ Is this suitable for dietary restrictions?

The dish is naturally vegetarian. For a vegan version, substitute ricotta with cashew cream or silken tofu blended with olive oil. Use gluten-free bread to accommodate celiac needs.

→ What's the best way to preserve the texture?

Toast the bread immediately before serving to maintain crispness. If the ricotta spread sits on warm toast too long, it may soften the bread. Serve with lemon wedges on the side to add brightness throughout eating.