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.