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 with 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 Steps:

01 - In a food processor or with a hand blender, combine ricotta, peas, mint, 1 tablespoon olive oil, and a pinch of salt and pepper. Blend until smooth and creamy, scraping down the sides as needed.

02 - Toast the sourdough slices until golden and crisp.

03 - Generously spread the pea and mint ricotta mixture onto each slice of toast.

04 - Sprinkle with lemon zest, a little more black pepper, and an optional drizzle of olive oil.

05 - Serve immediately with lemon wedges on the side.

# Expert Hints:

01 -

It comes together in the time it takes your coffee to cool down, yet tastes like you put in real effort.
The sweetness of the peas balanced with the tang of ricotta and brightness of mint is a flavor combination that wakes up your whole palate.
It looks impressive enough for guests but forgiving enough that you can make it half asleep on a weekday morning.

02 -

If your peas are still frozen when you blend, the mixture will turn icy and stiff instead of creamy, so give them time to fully thaw at room temperature.
Under toasting the bread is the most common mistake, soggy toast ruins the whole experience so go darker than you think and let it cool slightly before spreading.

03 -

If your ricotta is grainy or watery, strain it through cheesecloth for ten minutes before blending to get that silky restaurant quality texture.
Toast the bread on a cast iron skillet with a little butter instead of a toaster for extra flavor and those beautiful golden brown spots.