Preparation

• Cook the peas in boiling salted water until bright green and tender, about 2 minutes. Drain in a colander, then transfer to a medium bowl.
• Add the lemon juice, dill, 2 tsp. of the olive oil, and salt and pepper to taste.
• In another medium bowl, combine the ricotta, lemon zest, 1 tsp. of the olive oil, and salt and pepper to taste.
• Toast the ciabatta, then lightly brush one side of each toast with olive oil and rub with the garlic clove. Divide the ricotta mixture among the toasts, spreading it evenly. Hold each toast over the bowl of peas (so that any runners fall back into the bowl), and spoon the peas over the ricotta, gently smushing them into the ricotta so that they adhere. Sprinkle with flaky sea salt and serve.