Garden Puree Bruschetta with Ricotta Salata

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 appetizer servings
Level:
Easy

Ingredients
  • 1 pound English peas, shelled, or 1 cup frozen petite peas
  • 1/2 pound asparagus, tips only (about 2 1/2 inches)
  • 1/2 pound haricots verts or tender green beans, trimmed
  • 3 to 4 green onions, green parts only, roughly chopped
  • 1/2 to 2 cups whole-milk ricotta cheese
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 French baguette
  • 2 cloves garlic
  • Ricotta salata shavings, for garnish
Directions
  • 1. Bring a large pot of salted water to a boil.

  • 2. Add the peas, asparagus tips, haricots verts, and green onions 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 cooking, and drain again. Puree the rest in a food processor with the ricotta, a drizzle of oil, and salt and pepper, to taste. Set it aside until ready to use.

  • 3. Preheat oven to 350 degrees F.

  • 4. Make the bruschetta by cutting thin slices of the baguette. Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown, about 10 minutes. Remove from oven and rub with peeled garlic cloves while still warm.

  • 5. To serve, spoon the garden puree onto the toasted bread. Garnish with a large shaving of ricotta salada and a drizzle of extra-virgin olive oil, if desired.


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