Description
This Pea & Mint Ricotta Toast is a fresh and vibrant vegetarian appetizer or light meal that’s quick to prepare in just 15 minutes. Creamy ricotta cheese blends smoothly with sweet peas and fragrant mint, spread generously over toasted sourdough bread, and finished with zesty lemon and olive oil for an invigorating flavor combination.
Ingredients
Scale
Ricotta Mixture
- 1 cup ricotta cheese
- 1 cup frozen peas, thawed
- 2 tablespoons fresh mint leaves, chopped
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Toast & Garnish
- 4 slices sourdough bread
- 1 small lemon, zested plus extra wedges for serving
- Extra-virgin olive oil for drizzling (optional)
Instructions
- Prepare Ricotta Mixture: In a food processor or using a hand blender, combine the ricotta cheese, thawed peas, chopped mint leaves, 1 tablespoon of extra-virgin olive oil, and a pinch of salt and freshly ground black pepper. Blend everything until the mixture is smooth and creamy, scraping down the sides as necessary to ensure even blending.
- Toast Bread: Toast the slices of sourdough bread until they turn golden and crisp, providing a sturdy and crunchy base for the ricotta mixture.
- Assemble Toast: Generously spread the pea and mint ricotta mixture onto each slice of toasted sourdough bread, ensuring an even layer on all pieces.
- Finish and Garnish: Sprinkle the top of each toast with fresh lemon zest, an additional pinch of black pepper, and optionally drizzle a little extra-virgin olive oil over the surface to enhance richness and gloss.
- Serve: Serve the toasts immediately while the bread is still crisp, accompanied by lemon wedges on the side for additional zest as desired.
Notes
- For a vegan version, substitute ricotta with a plant-based cheese alternative.
- Use fresh peas if available for a sweeter taste and better texture.
- Customize the herbs by adding basil or parsley for a different flavor profile.
- To make the toast gluten-free, substitute sourdough bread with gluten-free bread options.
- This recipe works well as an appetizer or a light snack.
