Grilled Ciabatta with Ricotta and Snap Peas

Name: Grilled Ciabatta with Ricotta and Snap Peas
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 loaf ciabatta, sliced into 1/2-inch-thick pieces on the diagonal; 5 tablespoons olive oil, plus more for brushing; 1 1/2 cups fresh ricotta; 2 tablespoons chopped fresh chives; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1 pound sugar snap peas; 1/3 cup fresh basil; 1/3 cup fresh mint; 2 tablespoons lemon juice; Sea salt flakes, such as Maldon, for serving

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Level: Easy

Total: 40 min
Active: 35 min

Yield: 4 servings

Level: Easy

Total: 40 min
Active: 35 min

Yield: 4 servings

Ingredients

1 loaf ciabatta, sliced into 1/2-inch-thick pieces on the diagonal

5 tablespoons olive oil, plus more for brushing

1 1/2 cups fresh ricotta

2 tablespoons chopped fresh chives

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 pound sugar snap peas

1/3 cup fresh basil

1/3 cup fresh mint

2 tablespoons lemon juice

Sea salt flakes, such as Maldon, for serving

Directions

Watch how to make this recipe.

Preheat a grill pan to medium-high heat. Brush the sliced ciabatta with a little olive oil. Place on the grill pan and cook until toasted and grill marks form, about 2 minutes per side.
Combine the ricotta, 2 tablespoons olive oil, chives, salt and pepper in a small bowl. Set aside.
Bring a large pot of salted water to a boil Add the snap peas and cook for 3 minutes. Immediately plunge them into a bowl of ice water until cold. Remove and pat dry. Cut half of the peas lengthwise (leave the other half whole). Combine the cut and whole peas with the basil and mint in a large bowl. Add the lemon juice and remaining 3 tablespoons oil and toss to coat.
Place the grilled ciabatta on a serving dish. Add a dollop of the ricotta mixture to each piece and then top with some snap pea salad. Sprinkle with sea salt flakes before serving.