Grilled Ciabatta with Ricotta and Snap Peas Recipe

Name: Grilled Ciabatta with Ricotta and Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Preheat a grill pan to medium-high heat.
2
Brush the sliced ciabatta with a little olive oil.
3
Place on the grill pan and cook until toasted and grill marks form, about 2 minutes per side.
4
Combine the ricotta, 2 tablespoons olive oil, chives, salt and pepper in a small bowl.
5
Set aside.
6
Bring a large pot of salted water to a boil Add the snap peas and cook for 3 minutes.
7
Immediately plunge them into a bowl of ice water until cold.
8
Remove and pat dry.
9
Cut half of the peas lengthwise (leave the other half whole).
10
Combine the cut and whole peas with the basil and mint in a large bowl.
11
Add the lemon juice and remaining 3 tablespoons oil and toss to coat.
12
Place the grilled ciabatta on a serving dish.
13
Add a dollop of the ricotta mixture to each piece and then top with some snap pea salad.
14
Sprinkle with sea salt flakes before serving.

768

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Ciabatta with Ricotta and Snap Peas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Ciabatta with Ricotta and Snap Peas

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