Garden Puree Bruschetta with Ricotta Salata Recipe

Name: Garden Puree Bruschetta with Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound English peas, shelled, or 1 cup frozen petite peas; 1/2 pound asparagus, tips only (about 2 1/2 inches); 1/2 pound haricots verts or tender green beans, trimmed; 3 to 4 green onions, green parts only, roughly chopped; 1/2 to 2 cups whole-milk ricotta cheese; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 French baguette; 2 cloves garlic; Ricotta salata shavings, for garnish

Servings: persons

1 pound English peas, shelled, or 1 cup frozen petite peas
1/2 pound asparagus, tips only (about 2 1/2 inches)
1/2 pound haricots verts or tender green beans, trimmed
3 to 4 green onions, green parts only, roughly chopped
1/2 to 2 cups whole-milk ricotta cheese
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 French baguette
2 cloves garlic
Ricotta salata shavings, for garnish

1
1.
2
Bring a large pot of salted water to a boil.
3
2.
4
Add the peas, asparagus tips, haricots verts, and green onions and cook until bright green and crisp-tender, about 3 minutes.
5
(If you're using frozen peas, you can throw them in during the last couple of minutes, to thaw.)
6
Drain, transfer to a bowl of salted ice water to stop cooking, and drain again.
7
Puree the rest in a food processor with the ricotta, a drizzle of oil, and salt and pepper, to taste.
8
Set it aside until ready to use.
9
3.
10
Preheat oven to 350 degrees F.
11
4.
12
Make the bruschetta by cutting thin slices of the baguette.
13
Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown, about 10 minutes.
14
Remove from oven and rub with peeled garlic cloves while still warm.
15
5.
16
To serve, spoon the garden puree onto the toasted bread.
17
Garnish with a large shaving of ricotta salada and a drizzle of extra-virgin olive oil, if desired.

175

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.

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

You need 10 ingredients. The key ingredients include: 1 pound English peas, shelled, or 1 cup frozen petite peas, 1/2 pound asparagus, tips only (about 2 1/2 inches), 1/2 pound haricots verts or tender green beans, trimmed, 3 to 4 green onions, green parts only, roughly chopped, and more.

Yes, Garden Puree Bruschetta with Ricotta Salata 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.

Garden Puree Bruschetta with Ricotta Salata

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