Pea & Mint Ricotta Toast

Creamy ricotta blended 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 Prepare:

01 - Combine ricotta cheese, thawed peas, chopped fresh mint, 1 tablespoon olive oil, and a pinch of salt and pepper in a food processor. Blend until completely smooth and creamy, scraping down the sides as needed to ensure even consistency.

02 - Toast sourdough slices in a toaster or until golden brown and crispy on the edges.

03 - Spread the pea and mint ricotta mixture generously over each slice of toasted sourdough, ensuring even coverage.

04 - Sprinkle lemon zest and additional black pepper over the topped toasts. Drizzle with extra olive oil if desired. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -

It comes together in under fifteen minutes but looks like something from a fancy cafe window
The combination of cool mint and zesty lemon wakes up your palate like nothing else

02 -

Don't skip scraping down the food processor bowl because those little pockets of unmixed ricotta can throw off the whole texture
Let the spread come to room temperature for about ten minutes before serving so the flavors really bloom and it spreads more easily

03 -

If your ricotta seems watery, drain it in a fine-mesh sieve for twenty minutes before blending for a thicker, more luxurious spread
A tiny pinch of sugar in the blend helps bring out the natural sweetness of the peas without making the spread taste dessert-like