Recipe of Ultimate Grilled Ciabatta with Ricotta and Snap Peas
Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning Grilled Ciabatta with Ricotta and Snap Peas. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Ciabatta with Ricotta and Snap Peas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Ciabatta with Ricotta and Snap Peas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Ciabatta with Ricotta and Snap Peas is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Ciabatta with Ricotta and Snap Peas estimated approx 30 mins.
To get started with this recipe, we must first prepare a few ingredients. You can have Grilled Ciabatta with Ricotta and Snap Peas using 11 ingredients and 5 steps. Here is how you can achieve it.
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Ingredients and spices that need to be Prepare to make Grilled Ciabatta with Ricotta and Snap Peas:
- 1 loaf ciabatta (sliced 1/2-in thick, diagonally)
- 5 T olive oil
- 1 1/2 c fresh ricotta
- 2 T fresh chives (chopped)
- 1/2 t kosher salt
- 1/2 t freshly ground black pepper
- 1 lb sugar snap peas
- 1/3 c fresh basil
- 1/3 c fresh mint
- 2 T lemon juice
- sea salt flakes (Maldon)
Steps to make Grilled Ciabatta with Ricotta and Snap Peas
- Preheat grill pan to med-hi heat. Brush sliced ciabatta with olive oil. Place on grill pan and cook until toasted and grill marks form. 2 min per side.
- Combine ricotta, 2 T olive oil, chives, salt, and pepper in small bowl and set aside.
- Boil a large pot of salted water. Add snap peas and cook 3 min. Immediately plunge in ice water. Remove and pat dry.
- Cut half of peas lengthwise, leave other half whole. Combine with basil and mint. Add lemon juice and 3 T oil and toss to coat.
- Place grilled ciabatta on serving dish. Add a dollop of ricotta mixture and top with snap pea salad. Sprinkle with sea salt flakes.
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