Place a large pot of salted water over high heat and bring to a boil. Add the sugar snap peas, English peas (if using), asparagus tips, and haricots verts and cook about 3 minutes, until bright green and crisptender. (If you're using frozen peas, add them during the last minute of cooking.) Drain, transfer to a bowl of salted ice water to stop cooking, and drain again. Puree vegetables in a food processor with the ricotta, green onion, a drizzle of oil, salt, and pepper to taste. Garnish with chives.

Prepare the Crostini by cutting the baguette into thin slices. Drizzle slices with oil and place on a roasting tray. Bake in the preheated oven until golden brown on both sides. Remove from oven and rub with a peeled, cut clove of garlic while bread is still warm. Serve crostini with vegetable and cheese puree.