Recipe courtesy of Tyler Florence

Crostini with Garden Puree and Parmigiano

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  • Level: Easy
  • Total: 43 min
  • Prep: 30 min
  • Cook: 13 min
  • Yield: 25 to 30 crostini



  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. To serve, spread the puree on the warm croutons, and top with shaved Parmigiano (shave with a vegetable peeler). Serve immediately.