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, plus 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

# How-To:

01 - In a food processor or with a hand blender, combine ricotta cheese, thawed peas, chopped mint, 1 tablespoon olive oil, salt, and pepper. Blend until smooth and creamy, scraping down the 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, black pepper, and an optional drizzle of olive oil.

05 - Serve immediately with lemon wedges on the side.

# Expert Hints:

01 -

It tastes like spring even when youre using frozen peas from the back of the freezer.
The whole thing comes together in the time it takes to toast bread, which means breakfast doesnt have to be boring.
Ricotta whips into something cloud-like when you blend it with just a little oil and herbs.
Its fancy enough to serve guests but easy enough to make half-asleep on a weekday morning.

02 -

If your ricotta is watery, drain it in a fine mesh sieve for 10 minutes first or your spread will be runny.
Blend the mixture just until smooth, over-blending can make the peas taste chalky instead of sweet.
Toast the bread right before serving, it loses its crunch fast once the ricotta goes on.

03 -

Use a fork to mash a few whole peas into the spread at the end for a chunky texture that looks more rustic.
Rub the toasted bread with a cut garlic clove before spreading the ricotta for a subtle savory backbone.
If youre serving this for a crowd, set out the ricotta spread in a bowl with toasted bread on the side so people can build their own.