Crostini with Garden Puree and Parmigiano

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Rated 5 stars out of 5
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Total Time:
43 min
Prep
30 min
Cook
13 min
Yield:
25 to 30 crostini
Level:
Easy
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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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Newest Ratings and Reviews

Read all 2 reviews

  • on March 26, 2007

    Flag

    Really loved the concept of this... the ingredients make it very healthy but it doesn't taste like your typical health food. I used green onions as recommended and it was a bit too strong for me, and I like green onions. I tasted it before the green onion and liked it better. There is a TON left over and I think I will stuff pasta shells with it.

    people found this review Helpful.
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  • on October 18, 2005

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    Fantastic and so easy

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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