Garden Puree Bruschetta with Ricotta Salata

Name: Garden Puree Bruschetta with Ricotta Salata
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams asparagus, tips only (about 2 1/2 inches); 1 French baguette; 2 cloves garlic; 227 grams haricots verts or tender green beans, trimmed; 3 to 4 green onions, green parts only, roughly chopped; 4 servings Kosher salt and freshly ground black pepper; 4 servings Extra-virgin olive oil; 454 grams English peas, shelled, or 1 cup frozen petite peas; 4 servings Ricotta salata shavings, for garnish; 118 milliliters whole-milk ricotta cheese

You can never have too many Mediterranean recipes, so give Garden Puree Bruschetta with Ricotta Salatan a try. This recipe makes 4 servings with 500 calories, 21g of protein, and 17g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of asparagus, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked this hor d'oeuvre. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.)

Ingredients you will need

Asparagus

Haricots Verts

Green Onions

Peas

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.

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Salt And Pepper

Water

Ricotta Cheese

Cooking Oil

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Food Processor

Bowl

Preheat oven to 350 degrees F.

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Oven

Make the bruschetta by cutting thin slices of the baguette.

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Baguette

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

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Extra Virgin Olive Oil

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Oven

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

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Whole Garlic Cloves

Dry Seasoning Rub

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Oven

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

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Bread

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

Ingredients you will need

Extra Virgin Olive Oil

Ricotta Cheese

Equipment

Ingredients

Servings:

227grams

asparagus, tips only (about 2 1/2 inches)1

French baguette 2cloves

garlic 227grams

haricots verts or tender green beans, trimmed 3

to 4 green onions, green parts only, roughly chopped 4servings

Kosher salt and freshly ground black pepper 4servings

Extra-virgin olive oil 454grams

English peas, shelled, or 1 cup frozen petite peas 4servings

Ricotta salata shavings, for garnish 118milliliters

whole-milk ricotta cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Santa Margherita Chianti Classico Riserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 27 dollars per bottle.