Pea & Ricotta Toast

Creamy ricotta meets fresh spring peas on crusty toast, finished with lemon and mint. An effortless spring snack or light lunch ready in 10 minutes.

Instructions

1. Cook the peas: Blanch in boiling salted water for 2–3 minutes until just tender. Drain and reserve a small handful for topping.
2. Crush the peas: Roughly mash most of the cooked peas with a fork — keep it chunky, not smooth.
3. Season the ricotta: Mix with lemon juice, a pinch of lemon zest, salt, and black pepper.
4. Toast your bread until golden and crisp.
5. Assemble: Spread a generous layer of seasoned ricotta on each slice. Spoon the crushed peas on top.
6. Garnish: Tear fresh mint leaves over the top, scatter the reserved whole peas, and add a final squeeze of lemon and a drizzle of olive oil.
7. Serve immediately while the toast is still warm.