Pea Toast with Mascarpone and Lemon Recipe
Pea Toast with Mascarpone and Lemon is a fresh, vibrant, and easy-to-make snack or light meal. It features tender sweet peas tossed with olive oil and lemon, spread over toasted bread slathered with creamy mascarpone cheese infused with lemon zest. Finished with fresh herbs and a drizzle of olive oil, this recipe is perfect for a quick nutritious breakfast or a flavorful appetizer.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast, Snack, Light Meal
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Peas Mixture
- 1 cup fresh or frozen peas
- 1 tsp olive oil, plus more for serving
- 1-2 tsp fresh lemon juice (to taste)
- ¼ tsp kosher or flaky sea salt
- a few grinds fresh ground black pepper
- ¼ tsp ground sumac (optional)
Mascarpone Spread
- ½ cup mascarpone cheese
- 1-2 tsp lemon zest
- pinch kosher or flaky sea salt
Toast
- 2-4 slices bread, toasted
- olive oil for drizzling
- salt and pepper to taste
- fresh dill and/or mint, finely chopped
Instructions
- Cook the peas: If using frozen peas in the microwave, place them in a microwave-safe bowl with a splash of water, cover, and microwave for 3-4 minutes until hot. For steam-in-the-bag frozen peas, follow package instructions. If using frozen or fresh peas on the stovetop, bring a small pot of salted water to a gentle boil, add peas, and cook for 2–3 minutes until tender but still bright green. Drain well.
- Toss the peas: While the peas are still warm, toss them gently with 1 tsp olive oil, 1-2 tsp fresh lemon juice to taste, ¼ tsp kosher salt, fresh ground black pepper, and optional ¼ tsp ground sumac. Set aside to let flavors meld.
- Prepare the mascarpone spread: In a small bowl, combine the mascarpone cheese with lemon zest and a pinch of kosher salt. Mix until smooth and creamy, ensuring the lemon flavor is evenly distributed.
- Toast the bread: Toast 2-4 slices of your preferred bread until golden and crisp to provide a sturdy base with a satisfying crunch.
- Assemble the toast: Spread a generous layer of the lemon mascarpone mixture evenly over each slice of toasted bread. Spoon the lemony peas on top, pressing gently so they adhere well to the mascarpone.
- Finish and serve: Drizzle olive oil over the assembled toasts and season with additional salt and pepper to taste. Sprinkle finely chopped fresh dill and/or mint for a fresh herbal finish. Serve slightly warm or at room temperature for best flavor.
Notes
- You can use fresh, frozen, or steam-in-the-bag peas, adjusting cooking method accordingly.
- Sumac adds a tangy, lemony flavor but is optional; omit if unavailable.
- Choose a rustic or sourdough bread for more flavor and texture contrast.
- This recipe is best enjoyed fresh but can be prepared a few hours ahead and kept at room temperature.
- Substitute mascarpone with cream cheese for a similar texture if needed, though flavor will vary slightly.
