quick meal · Best in spring
Spring Pea & Ricotta Toast
Thick toast spread with seasoned ricotta and topped with crushed peas, lemon zest, and fresh mint. The kind of lunch that looks like you tried harder than you did. Five minutes, one cutting board, and whatever peas are coming in.
Ingredients
🌱 From Your Homestead
- fresh or sugar snap peas (1.5 cups)
- fresh mint (small handful)
- chives (for topping)
🛒 From the Store
- thick sourdough or country bread (2 slices)
- whole milk ricotta (1/2 cup)
- lemon (1)
- olive oil
- salt
- black pepper
- red pepper flakes
How to Make It
- Gather your ingredients: fresh or sugar snap peas (1.5 cups), fresh mint (small handful), chives (for topping), thick sourdough or country bread (2 slices), whole milk ricotta (1/2 cup), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh or sugar snap peas (1.5 cups), fresh mint (small handful), chives (for topping).
- Crush the peas with a fork — not a blender. You want a rough smash with visible chunks, not a smooth purée. The texture contrast between the ricotta and the broken peas is the whole point of the dish.
- Cook for approximately 10 min. Adjust to taste and serve 2 portions.
- Plate, enjoy, and share with your household!
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