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Whipped Ricotta and Minty Pea Toast

Whipped Ricotta and Minty Pea Toast

Bread can get a bad rap. Diet culture has made us scared of carbs, but the right breads can be a really great source of fibre, ferments and proteins. And, obviously, it tastes so good. 

So, in honour of bread, our one true love – meet whipped ricotta and blanched pea toast. Packed with protein, topped with seasonal spring veg and bursts of fresh flavours in every bite, you’ll want to get this on your plate pronto. 

Let’s get loading! 

You’ll need: 

  • 1 cup of ricotta cheese 
  • 1 lemon (juice and zest)
  • 1 cup fresh peas (blanched)
  • Fresh mint leaves
  • Extra virgin olive oil
  • Salt and pepper to taste 

For the ricotta: 

  • In a bowl, combine 1 cup of ricotta cheese with the juice and zest of one lemon.
  • Season with salt and pepper to taste.
  • Hand whip or place the mixture in a food processor for a few minutes until smooth.
  • Store your whipped ricotta in an airtight container in the fridge for up to 4-5 days.

And then, the peas: 

  • Begin by blanching your fresh peas. To do this, bring a pot of water to a boil, add the peas, and cook for about 2 minutes until they turn bright green. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
  • Finely chop fresh mint leaves.
  • In a small bowl, combine blanched peas, chopped mint, a drizzle of extra virgin olive oil, a squeeze of lemon juice, and salt and pepper to taste. Mix well.

Let’s assemble: 

  • Toast slices of your sourdough bread how you like it (
  • Spread a generous layer of the whipped ricotta onto each slice.
  • Top the ricotta with the vibrant blanched pea and mint mixture.
  • Drizzle with a bit more extra virgin olive oil for added richness.
  • Finish with a sprinkle of lemon zest, salt, and pepper to taste.

Yum! Bon appetit, chef’s kiss, etc etc.