Ricotta-Sweet Pea Toast

“How luscious lies the pea within the pod.”   Emily Dickinson

This easy-peasy(pardon the pun!) ricotta-sweet pea toast is so good, you’ll forget all about avocado! Using a really good sourdough cut thick, lemony ricotta cheese is heaped on then topped with minty peas.  Classic spring flavors made fresh on a toast.  So simple, so good, you’ll want to have it for breakfast, lunch and dinner.

This toast packs all the protein of the ricotta plus more from the peas.   Did you know that just 3/4 cup of peas contains more protein than a whole egg or a tablespoon of peanut butter? (Edible New Jersey magazine)

To make it, I brushed a citrus-infused olive oil on a thick-cut whole wheat-seeded sourdough bread and toasted it.  To the ricotta, I added a good amount of fine lemon zest, some salt and pepper to taste  and a squeeze of lemon juice. I tossed the peas(frozen, thawed, uncooked) with another squeeze of lemon juice and chopped fresh mint.  To assemble, I heaped the seasoned ricotta onto the toast and topped it with the peas.  I finished the whole thing with lemon zest ribbons.  Yum.  New favorite tartine.  You are welcomed.

12 thoughts on “Ricotta-Sweet Pea Toast

  1. This does sound like heaven Johanne! I had my first lemon ricotta ravioli the other night at a restaurant and fell in love! It was topped with fresh spring peas and was a gorgeous dish, but I would much prefer sour dough over the pasta. Fabulous!

    • That pasta dish sounds heavenly too! Trader Joe seasonally sells a lemon ricotta filled pasta and it is really lovely. But this toast, easy-peasy good! I know you’ll love it Jenna!

      Johanne Lamarche


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