Crostini with Garden Puree and Parmigiano

Name: Crostini with Garden Puree and Parmigiano
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 25
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams asparagus, tough ends trimmed; 1 baguette, sliced thin, or 25 to 30 slices country bread; 227 grams haricots verts or tender green beans, trimmed; 3 green onions, green parts only, roughly chopped; 25 servings Kosher salt and freshly ground black pepper; 25 servings Extra-virgin olive oil; 25 servings A block of Parmigiano-Reggiano, for shaving; 454 grams English peas, shelled, or 1 cup frozen petite peas; 158 milliliters ricotta cheese; 227 grams sugar snap peas, trimmed

Crostini with Garden Puree and Parmigiano might be just the hor d'oeuvre you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 15g of protein, 23g of fat, and a total of 312 calories. This recipe serves 25. This recipe is typical of Mediterranean cuisine. Head to the store and pick up tender beans, baguette, peas, and a few other things to make it today. From preparation to the plate, this recipe takes around 43 minutes.

Instructions

Watch how to make this recipe.

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.)

Ingredients you will need

Green Beans

Asparagus

Peas

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.

Ingredients you will need

Salt And Pepper