Pin It Spring came early the year I discovered this recipe, and I found myself with bags of frozen peas I'd optimistically stocked up on. I was craving something green and bright, something that didn't require turning on the oven or standing over the stove for long. That's when I grabbed the ricotta from the back of the fridge, threw in a handful of mint from the windowsill, and blended it all together with those peas. The result was so unexpectedly creamy and sweet that I made it three days in a row.
I served this to a friend who claimed she didn't like peas, and she scraped her plate clean before asking for the recipe. There's something about blending them into submission with ricotta that transforms their texture entirely. The mint was her favorite part, she said it tasted like eating a garden. Now every time she visits in spring, she asks if I'm making the green toast, and I always do.
Ingredients
- Ricotta cheese: Use whole milk ricotta for the creamiest texture, the richness balances the brightness of the peas and you'll notice a huge difference compared to part skim.
- Frozen peas: Thaw them completely and pat dry if they're too watery, otherwise your spread can turn soupy instead of lush and thick.
- Fresh mint leaves: Don't skip this, dried mint won't give you that garden fresh pop, and if your mint is a little tired looking, give it a cold water bath to perk it back up.
- Lemon: Zest it before you cut it for wedges, and use a light hand because too much zest can turn bitter and overpower the delicate pea flavor.
- Sourdough bread: A sturdy crusty loaf works best, it holds up under the weight of the spread without getting soggy and adds that necessary crunch.
- Extra virgin olive oil: A fruity one makes a difference here, save the cheap stuff for cooking and use something you'd actually want to taste.
- Salt and black pepper: Season more than you think, ricotta needs a generous hand with salt to really come alive and pepper adds a gentle bite.
Instructions
- Blend the ricotta spread:
- Add ricotta, thawed peas, chopped mint, olive oil, and a good pinch of salt and pepper into your food processor or blending cup. Pulse until it's smooth and almost fluffy, scraping down the sides so no chunks hide at the bottom.
- Toast the bread:
- Toast your sourdough slices until they're deeply golden and crisp all the way through. You want them sturdy enough to hold the spread without bending or tearing.
- Assemble the toasts:
- Pile the pea ricotta mixture generously onto each slice, don't be shy about it. Use the back of your spoon to swirl it into little peaks if you're feeling fancy.
- Finish and serve:
- Sprinkle lemon zest over the top, add a few more cracks of black pepper, and drizzle with a little extra olive oil if you want. Serve right away with lemon wedges on the side for squeezing.
Pin It One Sunday morning I made a double batch of this and set it out with other toppings for a lazy brunch spread. People kept coming back to the green bowl, asking what it was, surprised that something so simple could taste so fresh. That's when I realized this recipe wasn't just quick, it was the kind of thing that makes people feel cared for without you having to spend your whole morning in the kitchen.
Making It Ahead
You can absolutely blend the ricotta spread the night before and keep it covered tightly in the fridge. It thickens up a bit as it sits, which actually makes it easier to spread, just give it a good stir before using. The toast itself should always be made fresh though, because there's no rescuing yesterday's soggy bread.
Flavor Variations
I've added a pinch of chili flakes when I wanted a little heat, and crumbled feta on top when I was feeling indulgent. A drizzle of honey works surprisingly well if you like sweet and savory together. Sometimes I throw in a handful of arugula with the peas for extra pepperiness, or swap basil for the mint when that's what I have growing.
Serving Suggestions
This toast works beautifully as part of a bigger breakfast spread alongside soft scrambled eggs and crispy bacon. I've also served it as an appetizer at dinner parties, cut into smaller pieces and arranged on a platter. It's light enough for a snack but satisfying enough to call lunch if you pair it with a simple salad.
- Add a poached egg on top and suddenly it's a full meal that feels elegant.
- Serve with fresh berries and yogurt on the side for a balanced spring brunch.
- Cut into strips for toddlers or picky eaters, the green color makes it fun and the flavor is mild enough to win them over.
Pin It This recipe taught me that the best dishes don't always need long ingredient lists or complicated techniques, sometimes they just need good timing and a willingness to let simple flavors shine. Make it once and it'll become one of those things you return to whenever you need something easy, beautiful, and utterly satisfying.
Questions & Answers
- → Can I make the ricotta spread ahead of time?
Yes, the pea and mint ricotta spread keeps well in an airtight container in the refrigerator for up to 1 day. Toast your bread fresh and assemble just before serving for the best texture and flavor.
- → What type of bread works best?
Sourdough provides the ideal crunch and tangy flavor, but you can substitute whole grain, ciabatta, or gluten-free bread depending on your preference and dietary needs.
- → How can I add more flavor?
Consider topping with crumbled feta cheese, a sprinkle of red chili flakes, or a pinch of za'atar. A drizzle of good quality olive oil or a light spread of honey also complements the flavors beautifully.
- → Is this suitable for meal prep?
Prepare the ricotta spread up to a day ahead. Keep bread and spread separate, then assemble individual portions when ready to eat for optimal texture and freshness.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully and may have an even brighter flavor. If using raw fresh peas, blanch them briefly in boiling water first, then proceed with blending.