Ingredients :
- 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)
Method :
- 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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