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.
Recipe courtesy of Tiffani Thiessen
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