Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pea and Ricotta Toast

Scott Phillips

Servings: 4 (2 toasts per person)

Use up a loaf of almost-stale crusty bread with this great no-fuss dinner. It’s also a lovely snack with cocktails.


  • 2 cups shelled fresh peas or frozen peas, thawed
  • Juice of 1/2 lemon
  • 2 Tbs. chopped fresh dill
  • 1 Tbs. extra-virgin olive oil, more for brushing
  • Kosher salt and freshly ground black pepper
  • 3/4 cup whole milk ricotta
  • 1 tsp. finely grated lemon zest
  • 8 slices ciabatta (or other crusty bread), 1/2 to 3/4 inches thick
  • 1 garlic clove, halved
  • Flaky sea salt

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 25
      Sodium (mg): 970
      Carbohydrates (g): 64
      Fiber (g): 6
      Protein (g): 19


  • Cook the peas in boiling salted water until bright green and tender, about 2 minutes. Drain in a colander, then transfer to a medium bowl.
  • Add the lemon juice, dill, 2 tsp. of the olive oil, and salt and pepper to taste.
  • In another medium bowl, combine the ricotta, lemon zest, 1 tsp. of the olive oil, and salt and pepper to taste.
  • Toast the ciabatta, then lightly brush one side of each toast with olive oil and rub with the garlic clove. Divide the ricotta mixture among the toasts, spreading it evenly. Hold each toast over the bowl of peas (so that any runners fall back into the bowl), and spoon the peas over the ricotta, gently smushing them into the ricotta so that they adhere. Sprinkle with flaky sea salt and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks