Kosher salt and freshly ground black pepper
1 to 2 cups fresh sheep’s-milk ricotta*
Brush the bread with olive oil. In a toaster, under the broiler, or in
a cast-iron skillet, toast the bread until it’s a deep golden brown on
both sides.
Rub the bread with the whole garlic.
In a bowl, toss together the sugar snap peas, radishes,
anchovies, chopped garlic, a splash of olive oil, and the lemon zest
and juice and season with salt and pepper to taste.
Top each crostini with a spoonful of ricotta and then a big
spoonful of the sugar snap mixture. Drizzle with more olive oil
before serving.
* If you want to make it extra special, you can whip the ricotta in
a stand mixer with a splash of milk. Whipped ricotta is airy and
smooth and worth the extra effort.