Grilled Ciabatta with Ricotta and Snap Peas
Grilled Ciabatta with Ricotta and Snap Peas
Enjoy this quick and easy appetizer recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 1 loaf Ciabatta, sliced into ½-inch-thick pieces on the diagonal
  • 5 tablespoons Olive Oil, plus more for brushing
  • 1½ cups fresh Ricotta
  • 2 tablespoons chopped fresh Chives
  • ½ teaspoon Kosher Salt
  • ½ teaspoon freshly ground Pepper
  • 454 grams Sugar Snap Peas
  • ⅓ cup fresh Basil
  • ⅓ cup fresh Mint
  • 2 tablespoons Lemon juice
  • Sea Salt flakes, such as Maldon, for serving
  1. 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
  2. Combine the ricotta, 2 tablespoons Olive oil, chives, salt and pepper in a small bowl. Set aside
  3. 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
  4. 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

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