Pin Spring mornings in my tiny apartment kitchen smell like toast and possibility. I used to skip breakfast entirely until a friend showed up one Saturday with frozen peas, a tub of ricotta, and a stubborn belief that ten minutes was enough time to make something worth sitting down for. She blended, I toasted, and we ate standing at the counter with lemon juice dripping down our wrists. That morning changed how I think about feeding myself before noon.
I started making this for my sister when she visits because shes picky about breakfast textures but loves anything green. The first time I served it she ate three slices and asked if I had become a different person overnight. Now she texts me photos whenever she attempts it at home, usually with the mint forgotten on the counter and a caption that says close enough. It always looks perfect to me.
Ingredients
- Ricotta cheese: The creamy base that holds everything together, look for whole milk ricotta because the extra richness makes the texture almost mousse like when blended.
- Frozen peas: Sweeter than fresh in most seasons and they thaw in minutes, no need to cook them which keeps that bright green color intact.
- Fresh mint leaves: This is what makes people pause and ask whats in this, use the tender top leaves and avoid the woody stems.
- Lemon zest: The zest gives you fragrant oils without the juice making things too wet, save the wedges for squeezing over the top right before you eat.
- Sourdough bread: The tangy chew stands up to the creamy topping better than soft bread, and it toasts into something sturdy enough to hold everything without falling apart.
- Extra virgin olive oil: A drizzle at the end adds a peppery finish, I keep the good stuff by the stove just for moments like this.
- Salt and black pepper: Taste as you go because ricotta can be bland on its own, the pepper especially wakes everything up.
Instructions
- Blend the ricotta mixture:
- Toss the ricotta, thawed peas, mint, olive oil, salt, and pepper into your food processor and let it run until the whole thing turns into a pale green cloud. Scrape down the sides halfway through so you dont end up with chunks hiding at the bottom.
- Toast the bread:
- Get your sourdough slices golden and crisp, you want them to crackle a little when you press down. Underdone toast gets soggy fast and nobody wants that.
- Spread generously:
- Pile the ricotta mixture onto each slice like youre frosting a cake, dont be shy. This is the main event so make sure every bite gets some of that creamy green goodness.
- Finish with zest and drizzle:
- Grate lemon zest over the top until it looks like tiny sunshine flecks, then add a crack of black pepper and a thin drizzle of your best olive oil. These last touches are what make it taste like you tried.
- Serve immediately:
- Grab a lemon wedge and eat it while the toast is still warm and crisp. Once it sits the texture changes so this is a right now kind of dish.
Pin The first time I brought this to a potluck someone asked if it was from a restaurant downtown. I said no just my blender and some frozen peas, and she looked at me like Id revealed a magic trick. That moment when something simple makes people happy is why I keep cooking things like this, its not about being fancy its about paying attention to what tastes good.
Making It Your Own
Ive added crumbled feta on top when I want it saltier, and chili flakes when I need a little heat to wake me up. My neighbor swears by adding basil instead of mint which turns it more Italian, and once I stirred in a spoonful of pesto because it was already open in my fridge. The base is forgiving enough that you can follow your cravings without worrying about ruining it.
Storing and Timing
The ricotta spread keeps in the fridge for a day but loses some of its bright color, so I usually make just enough for however many people are eating. If youre meal prepping you can blend it the night before and just toast the bread in the morning, which still feels like cooking even when youre half asleep. Just give it a stir before spreading because it separates slightly when it sits.
What to Serve Alongside
This is light enough that I usually pair it with something else if Im actually hungry, like soft scrambled eggs or a handful of cherry tomatoes with flaky salt. A strong cup of coffee or hot tea with honey feels right next to the bright lemony flavor, and if youre making brunch for people add some crispy bacon or prosciutto on the side for anyone who needs protein.
- Soft boiled eggs with runny yolks are perfect for dipping the toast corners into.
- Arugula salad with a sharp vinaigrette cuts through the creamy ricotta nicely.
- Fresh berries or sliced radishes add crunch and a pop of color to the plate.
Pin Some mornings you need something that feels like care without requiring much effort, and this toast does exactly that. Make it once and youll understand why it became my default answer to what should I eat right now.
Recipe Q&A
- → Can I make the ricotta spread ahead of time?
Yes, the pea and mint ricotta mixture can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator. Simply toast the bread and spread fresh when ready to serve.
- → What bread alternatives work best?
While sourdough is ideal for its tangy flavor and crispy texture, you can substitute with gluten-free bread, whole grain toast, or even focaccia. The key is using bread sturdy enough to hold the creamy spread without becoming soggy.
- → How can I add more flavor to this dish?
Consider adding a sprinkle of red chili flakes for heat, crumbled feta cheese for tanginess, crispy bacon bits for richness, or toasted nuts like pine nuts or walnuts for texture and depth.
- → Is this suitable for dietary restrictions?
This dish is naturally vegetarian. For a vegan version, substitute ricotta with cashew cream or dairy-free ricotta alternatives. For gluten-free, use gluten-free bread instead of sourdough.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully and may offer slightly better texture. Use about 1 cup of shelled fresh peas and briefly blanch them in boiling water for 2-3 minutes before blending into the ricotta mixture.
- → What's the best way to achieve a smooth ricotta spread?
A food processor creates the smoothest consistency by thoroughly breaking down the peas and aerating the ricotta. If using a hand blender, blend for at least 2-3 minutes, scraping down the sides occasionally until completely smooth and creamy.