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
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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


  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.