This easy spring toast is loaded with the best flavors of the season: sweet peas, creamy mascarpone, lemon, and fresh herbs (and a little sumac for a citrusy pop). It's bright, flavorful, and oh-so pretty!
It's time for another fancy toast, and this one is all about the pea. These tiny, sweet green gems pair perfectly with creamy mascarpone, creating a simple mix of seasonal flavors piled high on buttery toast. I mean, who can resist?
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Key ingredients
What's great about this toast is that you can use fresh or frozen peas. English peas peak in spring, but sometimes they can be hard to find. So, just grab a bag of frozen peas, steam them up, and your'e half way to a delicious toast!
Step-by-step instructions
Guys, this is super easy. Cook and season the peas, toast the bread, mix the mascarpone, then assemble. That's it!
Step 1. Steam the peas. Add the olive oil, lemon juice, salt, pepper, and sumac (if using).
Step 2. Add the lemon zest and salt to the mascarpone.
Step 3. Mix until creamy and blended. Toast the bread until golden brown.
Step 4. Spread the mascarpone on the toast, add the peas, pressing gently. Season to taste with herbs and olive oil.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Toast the bread in a skillet. Pan-frying the toast in olive oil or butter in a hot skillet is the best way to achieve that crispy bite.
- Don't skip the sumac. I know it's not an everyday spice, but if you have it or are thinking about purchasing it, this is the perfect way to use it. A sprinkle of sumac adds a bright, lemony tang that just pulls all the flavors together.
Variations
Want to switch things up a bit? Play with the flavors to make it our own.
- Add nuts. I love a good crunch. Pistachios would be perfect crushed on top.
- Switch up the herbs. Fresh parsley, chives, oregano, or marjoram are great options.
- Spice it up. Add a pinch of cumin for a subtle smoky flavor, or make it spicy with crushed red pepper or Aleppo flakes.
- Swap the cheese. Instead of mascarpone, you can use cream cheese, labneh, or even goat cheese.
Why I skip the smashed peas
Smashed pea toast is definitely a popular variation, but after testing, I found it dulled both the flavor and the overall look. The peas lost their crisp bite, and honestly, I just love the look of the whole peas on toast!
Serving suggestions
Pea toast is perfect for spring, summer, or a special brunch. It's hearty enough to be eaten as a main breakfast or lunch, or you can serve it appetizer style (pea crostini).
Don't forget to wash it down with a bubbly soda drink or my refreshing lemonade!
Jenn's Signature Serve
Spring Pea Toast + Pickled (or raw) Radishes
Storage and prep
You'll want to prepare and assemble this pea toast when ready to serve. To make things easier, have all your ingredients prepared and ready to go.
Frequently asked questions
You can add additional lemon zest or juice to get that lemony flavor.
More spring recipes
'Tis the season for fresh and bright!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Spring Pea Toast with Mascarpone and Lemon
Equipment
- toaster or skillet
Ingredients
For the Peas
- 1 cup fresh or frozen peas
- 1 teaspoon olive oil, plus more for serving
- 1-2 teaspoon fresh lemon juice (to taste)
- ¼ teaspoon kosher or flaky sea salt
- a few grinds fresh ground black pepper
- ¼ teaspoon ground sumac (optional)
For the Mascarpone
- ½ cup mascarpone cheese
- 1-2 teaspoon lemon zest
- pinch kosher or flaky sea salt
For Serving
- 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:Frozen peas (microwave): Place frozen peas in a microwave-safe bowl with a splash of water. Cover and microwave for 3-4 minutes, until hot. If using "steam- in- the- bag frozen peas", follow the directions on the package. Drain well.Frozen or fresh peas (stovetop): Bring a small pot of salted water to a gentle boil. Add peas and cook for 2–3 minutes, until tender. Drain. If using fresh shelled peas, cook just until tender. They should stay bright green with a slight bite.1 cup fresh or frozen peas
- While still warm, toss the peas with olive oil, lemon juice, salt, pepper, and sumac (if using). Set aside.1 teaspoon olive oil, plus more for serving, 1-2 teaspoon fresh lemon juice (to taste), ¼ teaspoon kosher or flaky sea salt, a few grinds fresh ground black pepper, ¼ teaspoon ground sumac (optional)
- In a small bowl, mix the mascarpone, lemon zest, and a pinch of salt until smooth and creamy.½ cup mascarpone cheese, 1-2 teaspoon lemon zest, pinch kosher or flaky sea salt
- Toast the bread until golden and crisp. Spread a generous layer of the lemon mascarpone on each slice of toast. Spoon the peas over the top, pressing gently so they stick. Drizzle with olive oil and finish with salt, pepper, and fresh dill and/or mint. Serve slightly warm or at room temperature.2-4 slices bread, toasted, olive oil for drizzling, salt and pepper to taste, fresh dill and (or) mint, finely chopped
Notes
- Makes 2 large toasts or 4 smaller toasts.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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