Pea & Mint Ricotta Toast

The spring morning I first made this toast, I'd just come back from the farmers market with a bag of fresh peas and mint. My kitchen was still cold from the night before, and something about the bright green color against dark sourdough felt like exactly what the season needed. I ended up eating three slices standing at the counter while the coffee brewed, which pretty much sealed the deal on this becoming a regular thing.

Last month my sister came over for a catch-up breakfast, skeptical about pea toast. She took one bite and immediately asked for the recipe, then proceeded to make it three times that week. Now she texts me photos every time she makes it, usually with some variation she's discovered.

Ingredients

• Ricotta cheese: Whole milk ricotta whips up the silkiest, but part-skim works if that's what you have
• Frozen peas: Honestly taste just as sweet as fresh here, and they're already blanched so no extra cooking needed
• Fresh mint: Don't even think about dried mint here, the fresh leaves are what make it taste like spring
• Lemon: The zest cuts through the rich ricotta and makes the whole thing feel bright
• Sourdough bread: A sturdy slice that can hold up to the generous spread without getting soggy
• Extra-virgin olive oil: A finishing drizzle ties everything together and adds that luxurious touch
• Salt and black pepper: Season each layer as you go for the best flavor

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Whip the ricotta mixture:

Blend the ricotta, thawed peas, chopped mint, olive oil, salt, and pepper until completely smooth, stopping to scrape down the sides of the processor or bowl a couple times. The mixture should turn this gorgeous bright green and feel light and airy.

Toast the sourdough:

Get your bread golden and crunchy in whatever way you prefer, whether that's a toaster, oven, or pan with a little butter.

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This toast has become my go-to when friends come over for impromptu brunch because it looks impressive but requires zero stress. Everyone always asks for seconds, and the bowl of bright green spread on the table just makes people happy before they even take a bite.

Bread Matters

I've learned through trial and error that super thin or soft bread turns into a sad situation under all that creamy ricotta. You want something with some backbone and a good chew, ideally a sourdough that's been baked until it develops that perfect crackle when you bite into it.

Make It Yours

Sometimes I'll add a handful of fresh basil or a clove of garlic to the ricotta mixture when I want to switch things up. A sprinkle of chili flakes on top adds this whole other dimension, and during tomato season, sliced heirlooms on the side are basically mandatory.

Timing Tips

The ricotta spread keeps beautifully in the fridge for a day or two, so I'll often make double and have breakfast ready for the next morning. Just give it a quick stir before spreading since it can firm up slightly when cold.

• Toast right before serving so the crunch stays perfect
• Keep lemon wedges on the table for people who want extra acid
• Leftovers make an incredible dip for crackers or crudités

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Whether it's a lazy Sunday morning or a quick Wednesday breakfast, this toast somehow makes everything feel a little more special and intentional.

Common Questions

→ Can I make the ricotta spread ahead of time?

Yes, blend the ricotta, peas, mint, and seasonings up to one day in advance. Store in an airtight container in the refrigerator and toast the bread just before serving for the best texture.

→ What bread works best for this toast?

Sourdough provides excellent structure and flavor, but you can use any sturdy bread like country loaf, ciabatta, or multigrain slices. For a gluten-free option, choose your preferred gluten-free bread.

→ Can I use fresh peas instead of frozen?

Absolutely. Blanch fresh peas in boiling water for 2-3 minutes until tender, then drain and cool before blending. Frozen peas work wonderfully and don't require cooking—just thaw before using.

→ What toppings can I add for extra flavor?

Try adding crumbled feta, chili flakes for heat, microgreens, radish slices, or a drizzle of balsamic glaze. Toasted pine nuts or sunflower seeds add pleasant crunch.

→ Is this suitable for meal prep?

The ricotta spread keeps well refrigerated for one day. For longer storage, freeze the spread in an airtight container for up to one month. Thaw overnight in the refrigerator and stir well before using.