2tablespoonextra virgin olive oilplus more for brushing bread
salt and pepper
Instructions
Brush the slices of bread with olive oil and sprinkle lightly with salt. Grill the slices of bread on a grill or grill pan until each side is toasted.
Combine the ricotta cheese, chives, one tablespoon olive oil, and salt. Set aside.
Bring a large pot of salted water to a boil and add snap peas. Cook for 3 minutes. Immediately drain and place in a bowl of ice water until cold. Drain and pat dry.
If desired you can cut some or all of the peas (I cut some of them in half). Combine the peas, basil, mint, lemon juice, one tablespoon olive oil, salt, and pepper.
Spread slices of toasted bread with ricotta and top with peas. Serve immediately.
Notes
Adapted from Tiffani Thiessen This dish is best consumed right after preparing it.