| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 582 |
| Total Fat | 32 g |
| Saturated Fat | 11 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 21 g |
| Cholesterol | 47 mg |
| Sodium | 750 mg |
Reviews
I finally found this recipe. I made it from memory but couldn’t remember who made it or the exact measurements. After googling I finally found it and now remember the episode. This is SOOO good. I usually just make the snap pea salad and eat it as is but if I put it on toast, I make the ricotta homemade and wow. Bring back her show!
Wow all her recipes are great!