Pea & Mint Ricotta Toast

Creamy whipped ricotta layered with sweet peas and fresh mint on toasted sourdough, finished with zesty lemon.

# 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 Make It:

01 - Combine ricotta, thawed peas, mint, 1 tablespoon olive oil, salt, and pepper in a food processor or with a hand blender. 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 lemon zest and black pepper over each toast, drizzle lightly with olive oil if desired.

05 - Serve immediately with lemon wedges on the side.

# Additional Tips::

01 -

The combination of sweet peas and bright mint makes ricotta taste completely new
It comes together in under 15 minutes but looks and tastes like something from a café
You can make the spread ahead and keep it in the fridge for busy mornings

02 -

I once made the mistake of adding the lemon juice directly into the ricotta mixture and it made the texture grainy, so zest only in the blend
Let the spread come to room temperature for about 10 minutes before serving if you have made it ahead, it tastes so much better

03 -

Scape down the sides of the food processor halfway through blending to ensure everything gets perfectly smooth
A Microplane or fine zester gives you the most delicate, aromatic lemon zest without any bitter pith