Crostini with Garden Puree and Parmigiano (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 13 Minutes |
Ready In: 43 Minutes Servings: 25 |
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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 |
Directions:
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.
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