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

Ricotta and Pea Toasts with Crushed Coriander and Mint

Servings: 4 as a light supper; more as a starter

I call this pea toast 2.0 because the ground coriander adds toasty, floral notes to the classic combination of creamy cheese and burst-in-your-mouth peas. Enjoy the peas and ricotta on larger slices of bread as a light supper, or make crostini from a sliced baguette to serve as an hors d’oeuvre.


  • 2 tsp. whole coriander seeds
  • Kosher salt
  • 2 cups shelled fresh English peas (from about 2 lb. in pods) or frozen peas (no need to thaw)
  • 1 Tbs. extra-virgin olive oil; more for drizzling
  • Aleppo pepper or crushed red pepper flakes
  • 1 cup fresh ricotta
  • 1-1/2 tsp. finely grated lemon zest
  • 32 baguette slices or 8 large slices (1/2 to 3/4 inch thick) rustic crusty bread, toasted
  • 1 loosely packed cup fresh mint leaves, thinly sliced
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 30
  • Sodium (mg): 1190
  • Carbohydrates (g): 67
  • Fiber (g): 6
  • Sugar (g): 3
  • Protein (g): 19


  • In a small skillet, toast the coriander over medium heat, shaking the pan occasionally, until fragrant, about 4 minutes. Transfer to a cutting board; let cool, then crush with the bottom of a heavy skillet or with a mortar and pestle; set aside.
  • In a medium saucepan, bring well-salted water to a boil, add the peas, and cook until just tender, 3 to 5 minutes. Drain and transfer to a medium bowl. Add the oil and 1/4 tsp. each kosher salt and Aleppo (if using pepper flakes, start with a pinch, then adjust to taste). Using the tines of a fork, crush about one-third of the peas against the side of the bowl, then stir back into the whole peas.
  • In a small bowl, combine the ricotta, zest, and a scant 1/2 tsp. kosher salt. Spread onto the toasts. Top with the peas. Sprinkle with the mint, coriander, and sea salt to taste, 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


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.