Ricotta Toast with Smoked Salmon and Peas

Ricotta toast layered with smoked salmon, herby peas, and creamy ricotta. Fresh, crunchy, and perfect for spring lunches.

Why I Love It

This is such a simple, fresh ricotta toast recipe and one I come back to every spring. It’s especially good with homemade ricotta, where the sweet milkiness and creamy texture really get to shine, but a good store-bought ricotta works beautifully too.

The combination is hard to beat. Sweet peas tossed in an herby mustard vinaigrette, silky smoked salmon, thick crunchy toast, and creamy ricotta underneath everything. It hits everything you want in one bite.

And to be straight, I want more toast meals in my life. They’re quick, adaptable, and simple to throw together, but somehow they still feel so elegant and satisfying.

Use the best smoked salmon you can find here. Since there are so few ingredients, each one really matters and you definitely don’t want fishiness.

If you end up with extra ricotta, use it for this whipped ricotta dip or fold it into these chicken ricotta meatballs later in the week!

How to make this ricotta toast:

Recipe Tips

Use a good artisan loaf. Pre-sliced sandwich bread won’t hold up once layered with ricotta and salmon.

Don’t over-toast the bread. You want crunchy edges but still a little springiness in the center.

Use whole milk ricotta. It gives the toast a creamier, richer texture.

Let the peas thaw fully. A few short bursts in the microwave work well, or just let them sit at room temperature for a couple hours.

Use lots of herbs. Dill, mint, and chives all work great here and make the whole thing taste especially fresh.

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