Pin it Spring hit the farmers market early that year, and I grabbed a bag of fresh peas without any plan. By the time I got home, they were already turning starchy, so I tossed them in the freezer and forgot about them. Weeks later, staring at leftover ricotta and wilting mint, I blended all three together on a whim. The result was so bright and creamy I ate it straight off the spoon before even thinking about toast.
I made this for my sister when she came over unannounced one Saturday. She was skeptical about peas on toast until she took a bite, then immediately asked for the recipe. Now she makes it for her book club and texts me photos every time. Its become our thing, this little green toast that started as a pantry rescue.
Ingredients
- Ricotta cheese: Use whole milk ricotta if you can find it, the extra creaminess makes the spread almost mousse-like when blended.
- Frozen peas: Thawed peas work perfectly here and theyre often sweeter than fresh since theyre frozen at peak ripeness.
- Fresh mint leaves: Dont skip the mint, it cuts through the richness and makes everything taste bright and alive.
- Lemon zest: Always zest before you juice, and use a microplane to avoid the bitter white pith.
- Sourdough bread: A sturdy, crusty bread holds up to the creamy topping without getting soggy.
- Extra-virgin olive oil: A good fruity olive oil adds silkiness to the ricotta and a peppery finish when drizzled on top.
- Salt and black pepper: Season generously, peas and ricotta both need a confident hand with salt to bring out their flavor.
Instructions
- Whip the ricotta spread:
- Toss the ricotta, peas, mint, olive oil, salt, and pepper into a food processor and blitz until its smooth and pale green. Scrape down the sides halfway through so everything gets evenly blended.
- Toast the bread:
- Toast your sourdough slices until theyre golden and crisp, with just a little char on the edges for texture.
- Assemble the toasts:
- Spread a thick, generous layer of the pea ricotta on each slice. Dont be shy, this is the star of the dish.
- Finish and serve:
- Scatter lemon zest over the top, crack some black pepper, and drizzle with a little more olive oil if youre feeling indulgent. Serve with lemon wedges on the side for squeezing.
Pin it One morning I added a pinch of chili flakes on top and it completely changed the vibe, turning a gentle breakfast into something with a little kick. Now I keep a jar by the stove just for this toast. Its funny how one small tweak can make a recipe feel like two different dishes depending on your mood.
Choosing Your Bread
Sourdough is my go-to because the tang plays nicely with the lemon and mint, but Ive also made this on thick-cut whole grain and seedy multigrain with great results. The key is structure, you want bread that can hold up under a heavy schmear without turning to mush. If youre gluten-free, look for a sturdy artisan-style loaf, the flimsy sandwich kind will fall apart.
Make-Ahead Magic
The ricotta spread keeps in the fridge for about a day, though the color will dull slightly as the mint oxidizes. I like to make a double batch and keep it in a jar for quick snacks, it also works as a dip for crackers or raw veggies. Just give it a stir before using since the oil can separate a bit when it sits.
Ways to Remix It
This toast is a template more than a rule. Ive swapped the mint for basil when I had a bunch to use up, and added crumbled feta on top for extra tang. A handful of arugula tucked under the ricotta adds peppery bite, and a soft-boiled egg on top turns it into a full meal.
- Try adding a few leaves of fresh basil or dill if mint isnt your thing.
- A drizzle of hot honey or a sprinkle of za atar takes it in a completely different direction.
- Top with smoked salmon or crispy prosciutto if you want to make it more substantial.
Pin it This toast has become my answer to lazy mornings and last-minute guests alike. Its proof that simple ingredients, when treated right, can feel like a little celebration on a plate.
Recipe FAQ
- → Can I make the ricotta spread ahead of time?
Yes, the pea and mint ricotta mixture keeps well refrigerated for up to 1 day. Store it in an airtight container and assemble your toast fresh when ready to serve for the best texture and flavor.
- → What bread works best for this?
Sourdough provides the ideal balance of crispiness and tang, but you can substitute with gluten-free bread, whole grain, or any hearty bread you prefer. The key is toasting it until golden and crisp.
- → How can I add more flavor?
Consider topping with crumbled feta cheese, red pepper flakes for heat, crispy bacon bits, or a drizzle of quality olive oil. Fresh herbs like dill or basil also complement the mint beautifully.
- → Is this suitable for dietary restrictions?
It's naturally vegetarian and works for most diets. For gluten-free, simply use gluten-free bread. Those avoiding dairy can substitute ricotta with cashew cream or other plant-based alternatives for a similar creamy texture.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully and may require blanching for 2-3 minutes first to soften them before blending. Thaw frozen peas completely for the smoothest blend, or use them straight from the freezer if you prefer a slightly chunkier texture.