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Categories:
peas only verts green onions whole milk extra-virgin olive oil kosher salt baguette garlic Ricotta salata shavings
Viewed: 38 - Published at: 4 years agoIngredients
- 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
Method
- 1.
- Bring a large pot of salted water to a boil.
- 2.
- Add the peas, asparagus tips, haricots verts, and green onions 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 cooking, and drain again.
- Puree the rest in a food processor with the ricotta, a drizzle of oil, and salt and pepper, to taste.
- Set it aside until ready to use.
- 3.
- Preheat oven to 350 degrees F.
- 4.
- Make the bruschetta by cutting thin slices of the baguette.
- Drizzle with extra-virgin olive oil and bake in a hot oven until golden brown, about 10 minutes.
- Remove from oven and rub with peeled garlic cloves while still warm.
- 5.
- To serve, spoon the garden puree onto the toasted bread.
- Garnish with a large shaving of ricotta salada and a drizzle of extra-virgin olive oil, if desired.
