Garden Puree Bruschetta with Ricotta Salata

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   1.

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   Bring a large pot of salted water to a boil.

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   2.

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   Add the peas, asparagus tips, haricots verts, and green onions and cook until bright green and crisp-tender, about 3 minutes.

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

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

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   Puree the rest in a food processor with the ricotta, a drizzle of oil, and salt and pepper, to taste.

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   Set it aside until ready to use.

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   3.

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    Preheat oven to 350 degrees F.

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    4.

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    Make the bruschetta by cutting thin slices of the baguette.

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    Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown, about 10 minutes.

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    Remove from oven and rub with peeled garlic cloves while still warm.

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    5.

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    To serve, spoon the garden puree onto the toasted bread.

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    Garnish with a large shaving of ricotta salada and a drizzle of extra-virgin olive oil, if desired.

* Per serving · 4 servings · Values may vary.