Pea and Ricotta Toast

Pea and Ricotta Toast is a easy appetizer that contains all the flavors of Spring! Peas and mint are a classic flavor combination. I combine fresh peas, mint and ricotta cheese along with a little lemon zest to make a tasty spread to top crispy toasted bread. Lastly, I finish them off with a some fresh micro greens and thinly sliced radishes. And voila, you have a quick and healthy little appetizer!

So, I’ll let you in on a little secret about me. I hate peas! (When I was little I used to roll my peas off my plate and “discreetly” feed them to the cat.) We’ll, I guess I’m really just a “pea snob”. I’ll eat only fresh peas. So needless to say, this recipe is made with fresh peas. If you’re not a “pea snob”, you can get away with using frozen peas in this recipe. The funny thing is that Joe loves peas and will put them in everything from pasta to soup to chicken pot pie. We agree on almost everything, but peas are definitely an exception.

Eat your Veggies!

Peas are actually very good for you. They are high in fiber and low in fat and contain no cholesterol. Plus, they’re a good source of vegetable protein. Remember when your mom told you to eat your vegetables? She really did know what she was talking about!

Pea and Ricotta Toast is the perfect tasty Appetizer

Whenever we have friends over we like to have various starters and antipasto items out on the kitchen counter. Everyone likes to hang out with us in the kitchen while we are finishing up the main course. A lot of our friends bring bottles of wine, so we put it out together with the snacks. Charcuterie items like salumi and assorted cheeses are commonplace at almost every party. This pea and ricotta toast is a delicious option that it is always a hit!

Pea and Ricotta Toast

5 from 4 votes
Recipe by Margaret Sanfelippo Course: AppetizersCuisine: AmericanDifficulty: Easy


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Pea and Ricotta Toast is a easy appetizer that contains all the flavors of Spring!


  • 2 1/2 tbsp 2 1/2 extra virgin olive oil

  • 1 tbsp 1 shallot, chopped

  • 1 cup 1 fresh peas

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 ground black pepper

  • 1/2 cup 1/2 ricotta cheese, drained

  • 2 tbsp 2 fresh mint leaves

  • 1/2 tsp 1/2 lemon zest

  • 1/3 cup 1/3 micro greens or pea shoots

  • 2 2 radishes, thinly sliced

  • 4 sliced 4 French Loaf (or other crusty bread), about 1/2″ thick


  • Heat 1 tbsp olive oil in a skillet over medium heat. Add the shallot and sauté for a minute. Next add the peas. Season with salt and pepper. Sauté for 4-5 minutes until the peas are softened, stirring occasionally. Remove from heat.
  • In a food processor, combine the ricotta, pea mixture, mint leaves and lemon zest. Pulse until smooth, scraping down the sides of the container at least once.
  • Toast the bread. Then lightly brush one side of each toast with the remaining extra virgin olive oil.
  • Spread each slice of bread with an equal serving of the pea and ricotta mixture. Garnish with micro greens and sliced radishes.

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