From Where Cooking Begins by Carla Lalli Music
2 (8-ounce) balls buffalo mozzarella or 1 (1-pound) ball salted fresh mozzarella
Extra-virgin olive oil, for drizzling and brushing
Flaky sea salt
1 pound sugar snap peas, trimmed
Freshly ground pepper
6 thick-cut slices crusty bread, such as miche
Crushed Calabrian chiles in oil, for serving
Place mozzarella on a serving platter, drizzle with olive oil, and season with flaky salt. Let sit at room temperature at least 1 hour before serving to take off the chill, which is key for creamy oozy insides and the best flavor. (In a perfect world, that mozzarella would never have been refrigerated, but these are imperfect times.)
Prepare a grill for medium-high direct heat.
In a medium bowl, drizzle sugar snap peas with some olive oil and toss to coat. Season with salt and pepper. Set a wire rack or grill basket on grill, add half of peas, and grill, tossing occasionally, until charred in spots, about 3 minutes. (Or, char half the peas in a dry cast-iron skillet over high heat.) Return peas to bowl with raw ones and toss to combine.
Generously brush both sides of bread with olive oil. Grill until lightly toasted, about 2 minutes (or use a dry cast-iron skillet over medium-high heat.) Holding the uncut lemon in one hand, rub the lemon peel vigorously against the surface of the toast to pick up some of the zest and release some essential oils. Cut the bread into quarters or rectangular soldiers.
Add peas to platter with cheese and drizzle more olive oil over everything. Spoon up some of the chiles and their oil and drizzle over. Serve with spoons for the cheese, along with grilled bread and flaky salt for making perfect bites.