Ricotta and pea toast

This savoury brunch recipe is a coffee shop staple
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Ricotta and pea toast

Featured in the delicious new Indy Cafe CookbookJenn Wickings of Origin Coffee Roasters in Helston shares her ricotta and pea toast recipe

Serves    1

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Indy Coffee Box
  • You will need
  • Method
  • Ricotta cheese 4 tbsp
  • Honey 1 tsp
  • Lemon 1, juice and zest
  • Fresh dill 1 bunch, roughly chopped
  • Fresh peas 1 handful, podded
  • Fresh mint 1 bunch, roughly chopped
  • Extra virgin olive oil
  • Sunflower and pumpkin seeds 1 tbsp
  • Miso paste ½ tsp
  • Sourdough 1 slice, toasted
  • Watercress 1 handful
  • Micro coriander a pinch
  • Radishes 3, finely sliced
  • Cornish sea salt and cracked black pepper
  1. Whip together the ricotta, honey, half the lemon juice and zest, and dill.
  2. Steam the peas for 2-3 minutes until cooked. Tip into a small bowl, then add the mint and mix with a drizzle of olive oil.
  3. Add a tablespoon of olive oil into a small non-stick frying pan over a medium heat, then add the sunflower seeds, pumpkin seeds and miso paste. Stir and remove from the heat when the seeds begin to crackle.
  4. Spread a thick layer of the ricotta mixture onto the toasted sourdough.
  5. Sprinkle over the peas, watercress, micro coriander, radishes and toasted seeds. Squeeze over the juice from the other half of lemon. Season to taste.

Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.

You will need

  • Ricotta cheese 4 tbsp
  • Honey 1 tsp
  • Lemon 1, juice and zest
  • Fresh dill 1 bunch, roughly chopped
  • Fresh peas 1 handful, podded
  • Fresh mint 1 bunch, roughly chopped
  • Extra virgin olive oil
  • Sunflower and pumpkin seeds 1 tbsp
  • Miso paste ½ tsp
  • Sourdough 1 slice, toasted
  • Watercress 1 handful
  • Micro coriander a pinch
  • Radishes 3, finely sliced
  • Cornish sea salt and cracked black pepper

Method

  1. Whip together the ricotta, honey, half the lemon juice and zest, and dill.
  2. Steam the peas for 2-3 minutes until cooked. Tip into a small bowl, then add the mint and mix with a drizzle of olive oil.
  3. Add a tablespoon of olive oil into a small non-stick frying pan over a medium heat, then add the sunflower seeds, pumpkin seeds and miso paste. Stir and remove from the heat when the seeds begin to crackle.
  4. Spread a thick layer of the ricotta mixture onto the toasted sourdough.
  5. Sprinkle over the peas, watercress, micro coriander, radishes and toasted seeds. Squeeze over the juice from the other half of lemon. Season to taste.

Recipe featured in the new Indy Cafe Cookbook. Buy your copy here.

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