Pea & Mint Ricotta Toast

# 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 with extra 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 - Combine ricotta, thawed peas, chopped 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 the pea and mint ricotta mixture onto each slice of toasted bread.

04 - Sprinkle with lemon zest, additional black pepper, and optional drizzle of olive oil.

05 - Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -

It transforms pantry staples into something that tastes like you spent an hour at a farmers market.
The sweetness of peas against tangy ricotta feels indulgent but keeps you light on your feet.
You can make it before your coffee finishes brewing.
It works as breakfast, lunch, or that in between snack when youre trying to be good but still want flavor.

02 -

If you blend the ricotta too long it can get runny, so pulse just until smooth and stop.
Thaw the peas completely and pat them dry or the mixture will be watery and pale.
Toast the bread right before serving because it loses its crunch fast once topped.

03 -

Use a microplane for the lemon zest so it falls like snow and releases all the fragrant oils.
Let the ricotta come to room temperature before blending for a silkier, airier texture.
If your mint tastes too strong, blanch the leaves in boiling water for five seconds then shock in ice water before chopping.