Crostini with Garden Puree and Parmigiano Recipe

Name: Crostini with Garden Puree and Parmigiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Add the peas, asparagus, and green beans and cook until bright green and crisp tender, about 3 minutes.
3
(If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.)
4
Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again.
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
Preheat the oven to 375 degrees F.
7
Brush the bread slices on 1 side with olive oil and put them, oiled sides up, on a baking sheet.
8
Bake until lightly browned and crisp, about 10 minutes.
9
To serve, spread the puree on the warm croutons, and top with shaved Parmigiano (shave with a vegetable peeler).
10
Serve immediately.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Crostini with Garden Puree and Parmigiano falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crostini with Garden Puree and Parmigiano

How did you like this recipe?

Frequently Asked Questions