Crostini with Garden Puree and Parmigiano

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the peas, asparagus, and green beans and cook until bright green and crisp tender, about 3 minutes.

3. 3

   (If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.)

4. 4

   Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again.

5. 5

   Puree the vegetables in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste.

6. 6

   Preheat the oven to 375 degrees F.

7. 7

   Brush the bread slices on 1 side with olive oil and put them, oiled sides up, on a baking sheet.

8. 8

   Bake until lightly browned and crisp, about 10 minutes.

9. 9

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

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.