Crostini with Garden Puree and Parmigiano

Total Time:
43 min
Prep:
30 min
Cook:
13 min

Yield:
25 to 30 crostini
Level:
Easy

Ingredients
  • 1/2 pound sugar snap peas, trimmed
  • 1 pound English peas, shelled, or 1 cup frozen petite peas
  • 1/2 pound asparagus, tough ends trimmed
  • 1/2 pound haricots verts or tender green beans, trimmed
  • 2/3 cup ricotta cheese
  • 3 green onions, green parts only, roughly chopped
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 baguette, sliced thin, or 25 to 30 slices country bread
  • A block of Parmigiano-Reggiano, for shaving
Directions

Bring a large pot of salted water to a boil. Add the peas, asparagus, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Puree the vegetables in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste.

Preheat the oven to 375 degrees F.

Brush the bread slices on 1 side with olive oil and put them, oiled sides up, on a baking sheet. Bake until lightly browned and crisp, about 10 minutes.

To serve, spread the puree on the warm croutons, and top with shaved Parmigiano (shave with a vegetable peeler). Serve immediately.


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