¼ cup extra virgin olive oil, divided, plus more for brushing
Kosher salt and freshly ground black pepper
Four ½-inch-thick slices of peasant bread
1 peeled garlic clove
½ pound sugar snap peas, ends trimmed and strings discarded
2 ½ tablespoons Champagne vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
½ cup snipped pea shoots
3 large radishes, cut into thin matchsticks
About ⅓ cup crushed red pepper, for garnish
In a medium bowl, using a whisk, whip the ricotta with 2 tablespoons of olive oil and season with salt and pepper.
Preheat a grill pan. Brush the bread on both sides with olive oil. Grill over moderate heat, turning once, until toasted but still chewy in the middle, about 2 minutes. Rub the toasts with the garlic clove and season with salt and pepper.
Prepare an ice water bath. In a large saucepan of salted boiling water, blanch the snap peas until bright green, about 1 minute. Transfer the snap peas to the ice bath to cool. Drain and pat dry, then thinly slice lengthwise.
In a medium bowl, whisk the vinegar with the shallot, mustard, and the remaining 2 tablespoons of olive oil. Add the snap peas, pea shoots, and radishes; season with salt and pepper; and toss to coat. Spread the whipped ricotta on the toasts and top with the snap pea slaw. Garnish with crushed red pepper and serve.