Pea & Mint Ricotta Toast

The first time I made this, it was actually a mistake. I had planned a fancy pea purée for dinner guests, but toast hunger struck at 11 AM. That accidental breakfast taught me that bright green, minty ricotta deserves to be eaten in sunshine, not saved for company. Now it is my go-to when I want something that feels like eating spring itself.

Last spring, my neighbor Sarah came over for coffee and caught me blending this at the counter. She stayed for lunch, and we ate standing up by the window, watching rain turn everything bright green. Now she texts me whenever she sees fresh peas at the market, and that is exactly the kind of food memory I want to keep making.

Ingredients

• 1 cup ricotta cheese: Whole milk ricotta gives you the creamiest result, but part skim works too
• 1 cup frozen peas: Thaw them first or they will water down your mixture
• 2 tablespoons fresh mint: Do not be shy with the mint, it makes the whole dish sing
• 1 small lemon: You need both the zest for brightness and wedges for squeezing
• 4 slices sourdough bread: A good sturdy sourdough holds up better than softer breads
• 1 tablespoon olive oil: Extra virgin really does matter here for the flavor
• Salt and pepper: The seasoning pulls everything together, so taste as you go

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Blend until smooth:

Combine ricotta, peas, mint, olive oil, salt and pepper in a food processor or use a hand blender. Keep blending until it turns into this gorgeous bright green spread, scraping down the sides as needed.

Toast your bread:

Get your sourdough slices golden and crisp because you want that crunch against the creamy ricotta.

Spread generously:

Pile the pea mixture onto each toast slice, do not be stingy with it.

Add the finishing touches:

Sprinkle lemon zest over the top, add extra black pepper, and drizzle with olive oil if you want to feel fancy.

Serve right away:

Put lemon wedges on the side and eat immediately while the bread is still warm.

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My mom tried this recently and said it reminded her of the pea spreads she ate in Rome, which I am going to take as the highest compliment. Sometimes the simplest foods carry the biggest flavors and the best memories.

Make It Your Own

I have learned that this recipe plays well with others. A handful of fresh basil sometimes replaces the mint when that is what I have. A crumble of feta on top adds a salty tang that cuts through the creaminess. Once I even added a tiny pinch of chili flakes, and that slight heat made everything more interesting.

Timing Tips

The ricotta spread actually keeps beautifully in the fridge for a day, so you can blend it the night before and just toast bread in the morning. But I will say, the longer it sits, the more the mint flavor settles in. Sometimes that is exactly what you want, other times you need that punchy fresh mint brightness right away.

Serving Ideas

This works for breakfast, lunch, or that weird time between meals when you cannot decide what you want. I have served it alongside scrambled eggs for friends who stayed over. It also makes an unexpected appetizer when cut into smaller pieces. The key is having those lemon wedges ready because a final squeeze right before eating transforms everything.

• Try it topped with a soft boiled egg if you want more protein
• Microgreens add a pretty pop and fresh texture
• A glass of cold white wine turns it into an impromptu lunch

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

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I hope this becomes one of those recipes you make without thinking, the kind that feels like sunshine on a plate. Enjoy every bright, minty, creamy bite.

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 and stored in an airtight container in the refrigerator. Toast the bread and assemble just before serving for the best texture and flavor.

→ What bread works best for this dish?

Sourdough is ideal for its tangy flavor and crispy texture, but you can use any sturdy bread like whole grain, ciabatta, or gluten-free varieties. Choose bread that can hold up to toasting and won't become soggy under the creamy spread.

→ How do I achieve a smooth ricotta mixture?

Use a food processor or hand blender to whip the ricotta with peas and mint until completely smooth and creamy. Blend for 2-3 minutes, scraping down the sides as needed. If using a blender, work in batches to avoid overfilling.

→ Can I substitute frozen peas with fresh peas?

Absolutely. Fresh peas work wonderfully and require minimal cooking. Lightly blanch or steam them for 2-3 minutes until tender before blending. Frozen peas are convenient and often equally nutritious, requiring only thawing before use.

→ What are some topping variations?

Beyond lemon zest and pepper, try crumbled feta cheese, red chili flakes for heat, toasted pine nuts for crunch, or a drizzle of quality olive oil. Fresh herbs like dill or basil also pair beautifully with the mint and pea base.

→ Is this suitable for meal prep?

The ricotta mixture can be prepared 1 day ahead, but toast the bread and assemble just before eating for optimal crispness and flavor. For packed lunches, keep components separate and combine within 2 hours of eating to prevent sogginess.