Snack

Ricotta and Crushed Pea Toast on Gluten-Free Bread

Name: Ricotta and Crushed Pea Toast on Gluten-Free Bread
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 1 slice, about 35 g Gluten-free bread; 50 g Ricotta; 40 g Frozen peas; A few leaves, chopped Fresh mint; A little, grated Lemon zest; A squeeze Lemon juice; A pinch Salt; To taste Black pepper

Gluten-free bread toasted, spread with ricotta and topped with peas crushed with mint and lemon. 194 kcal.

Calories: 194kcal
Protein: 8g
Fat: 8g
Carbs: 22g

Per serving, makes 1. 5 minutes of work. Published 8 September 2026.

Allergens

Milk

Many gluten-free loaves contain egg. Check the bag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Ricotta and Crushed Pea Toast on Gluten-Free Bread, plated and ready to serve. — The finished recipe. Ricotta and Crushed Pea Toast on Gluten-Free Bread

Ingredients 1 to 6 for ricotta and crushed pea toast on gluten-free bread arranged separately on a dark worktop. — Ingredients 1 to 6. 1 slice, about 35 g Gluten-free bread. 50 g Ricotta. 40 g Frozen peas. A few leaves, chopped Fresh mint. A little, grated Lemon zest. A squeeze Lemon juice

Ingredients 7 to 8 for ricotta and crushed pea toast on gluten-free bread arranged separately on a dark worktop. — Ingredients 7 to 8. A pinch Salt. To taste Black pepper

Ricotta and Crushed Pea Toast on Gluten-Free Bread, preparation step 1: Pour boiling water over the peas, leave them for two minutes and drain. — Step 1. Pour boiling water over the peas, leave them for two minutes and drain.

Ricotta and Crushed Pea Toast on Gluten-Free Bread, preparation step 2: Crush them roughly with a fork with the mint, lemon zest, juice, salt and pepper. — Step 2. Crush them roughly with a fork with the mint, lemon zest, juice, salt and pepper.

The finished ricotta and crushed pea toast on gluten-free bread. — Step 3. Toast the bread, spread the ricotta over and pile the peas on top.

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Ingredients

Gluten-free bread1 slice, about 35 g
Ricotta50 g
Frozen peas40 g
Fresh mintA few leaves, chopped
Lemon zestA little, grated
Lemon juiceA squeeze
SaltA pinch
Black pepperTo taste

Method

Pour boiling water over the peas, leave them for two minutes and drain.
Crush them roughly with a fork with the mint, lemon zest, juice, salt and pepper.
Toast the bread, spread the ricotta over and pile the peas on top.

Worth knowing

Gluten-free bread is denser and drier than wheat bread, so it toasts well and takes a wet topping without going soggy.
Ricotta is 150 kcal per 100 g, milder and creamier than cottage cheese for about half as many calories again. The protein is low here at 8 g, and it is not the reason to eat it.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.