Pin It The smell of toasted sourdough always wakes up my kitchen before anything else does. One spring morning, I opened the freezer and found a bag of forgotten peas wedged behind ice cube trays. I tossed them into ricotta with mint from the windowsill, blended it all together, and suddenly breakfast felt like something worth sitting down for. The color alone was enough to make me smile. It tasted even better than it looked.
I made this for a friend who showed up unannounced one Saturday, still in her running clothes and starving. She sat at the counter while I blended the ricotta, and when I handed her the first slice, she went quiet for a moment. Then she asked if I could text her the recipe before she left. That felt like the best compliment I could get.
Ingredients
- Ricotta cheese: Use whole milk ricotta if you can find it, the creaminess makes all the difference when you blend it smooth.
- Frozen peas: Thaw them under warm water for a minute or leave them out while you gather everything else, no need to cook them.
- Fresh mint leaves: Tear them a little before chopping so they release their oils, and dont skip this, dried mint wont give you the same brightness.
- Lemon zest: Zest it right before you use it, the oils fade fast and you want that sharp citrus punch on top.
- Sourdough bread: A good chewy sourdough holds up to the creamy spread without going soggy, and the tang balances the sweetness of the peas.
- Extra virgin olive oil: A fruity olive oil adds richness to the blend and a final drizzle makes everything glisten.
- Salt and black pepper: Season the ricotta mixture well, it needs more salt than you think to bring out the sweetness of the peas.
Instructions
- Blend the ricotta mixture:
- Combine ricotta, peas, mint, olive oil, salt, and pepper in a food processor and blend until its smooth and pale green. Scrape down the sides halfway through so everything gets evenly mixed.
- Toast the bread:
- Toast your sourdough slices until theyre golden and crisp on the edges but still have a little chew in the center. You want them sturdy enough to hold the spread without cracking.
- Spread generously:
- Pile the pea and mint ricotta onto each slice while the toast is still warm. Dont be shy, this isnt the time for a thin smear.
- Finish with zest and drizzle:
- Scatter lemon zest over the top, add a few grinds of black pepper, and drizzle a little more olive oil if you like. Serve with lemon wedges on the side for anyone who wants extra brightness.
Pin It This toast became my go to whenever I needed something quick but didnt want to feel like I was rushing. Its the kind of recipe that makes you slow down just enough to notice the bright green color, the way the lemon smells when you zest it, the crunch of that first bite. Food doesnt have to be complicated to feel like a moment.
Making It Your Own
If you like a little heat, scatter chili flakes over the top before serving, they cut through the creaminess in a way that feels just right. I have also crumbled feta over the ricotta for extra saltiness, though it makes the whole thing richer. Sometimes I add a handful of arugula on top for a peppery bite, especially if Im eating this for lunch instead of breakfast.
Storing and Prepping Ahead
The ricotta spread keeps in the fridge for a day, maybe two if you press plastic wrap directly onto the surface so it doesnt brown. I make a batch on Sunday night and keep it in a jar, then toast bread whenever I want it. It never lasts long enough to test how much longer it would stay good, someone always finishes it first.
Serving Suggestions
This works beautifully on its own, but if youre serving it for brunch, set out a platter with extra lemon wedges, flaky salt, and maybe some sliced radishes on the side. It pairs well with scrambled eggs if you want more protein, or a simple green salad dressed with olive oil and vinegar.
- Try it with a fried egg on top for a more filling breakfast.
- Serve alongside smoked salmon for a fancier brunch spread.
- Pair with sparkling water with lemon or a light white wine if its a weekend gathering.
Pin It This toast is proof that simple things done well can feel like more than the sum of their parts. I hope it becomes one of those recipes you reach for without thinking, the kind that just makes your morning better.
Recipe FAQs
- → Can I prepare the ricotta spread in advance?
Yes, the pea and mint ricotta mixture can be made up to 1 day ahead and stored in an airtight container in the refrigerator. This makes it convenient for quick breakfasts throughout the week.
- → What bread alternatives work best?
While sourdough provides excellent texture and flavor, you can substitute with gluten-free bread, whole grain, ciabatta, or even thick-cut brioche. Toast whatever bread you choose until golden and crisp for the best results.
- → How do I make the ricotta mixture extra smooth?
Use a food processor for the smoothest consistency, blending until completely creamy. If using a hand blender, work in batches and scrape down the sides frequently. The colder your ricotta, the longer blending may take.
- → Can frozen peas be used, or must they be fresh?
Frozen peas work perfectly and are often more convenient. Simply thaw them before blending. Fresh peas can be used if available, though they may require brief cooking to soften. Both options yield delicious results.
- → What toppings pair well with this toast?
Beyond lemon zest, try red pepper flakes for heat, crumbled feta or goat cheese for tanginess, toasted nuts for crunch, or a drizzle of quality olive oil. Fresh herbs like dill or chives also complement the mint beautifully.
- → Is this suitable for dietary restrictions?
This toast is naturally vegetarian. For gluten-free diets, use gluten-free bread instead of sourdough. The ricotta and peas are dairy-free options available if needed. Always check labels for potential allergens or cross-contamination.