Serves 4

  • 1/2 pound sliced ham, thinly sliced
  • 6 radishes, cut into thin half-moons
  • 2 cups frozen peas (10 ounces), thawed
  • 1 cup ricotta
  • 1 (14- to 16-ounce) ciabatta loaf
  • 4 scallions, thinly sliced
  • 2 Tbsp. softened salted butter
  • 3/8 tsp. salt
  • 1/4 tsp. pepper

Active time: 20 minutes
Total time: 40 minutes

Preheat oven to 425°. In a small bowl, blend together butter and scallions. Season with ⅛ tsp. salt and set aside. In a food processor fitted with a metal blade, add frozen peas and ricotta; pulse to coarsely puree. Season with ¼ tsp. each salt and pepper. Halve ciabatta loaf lengthwise, and spread reserved scallion butter on each half. Bake in the upper third of oven until toasted, about 8 minutes. Arrange ham on buttered bread. Spread ricotta mixture over ham, and bake until hot, about 10 minutes. Arrange radishes on top. Cut crosswise into portions and serve.


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