Garden Puree Bruschetta
From: Tyler Florence
Ingredients
1/2 pound sugar snap peas, trimmed
1 pound English peas, shelled, or 1 cup frozen petite peas
1/2 pound asparagus, tips only (2 1/2-inch-long pieces)
1/2 pound haricots verts or tender green beans, trimmed
2/3 cup whole-milk ricotta cheese
3 green onions, green parts only, roughly chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch chopped fresh chives (about 8 chives), for garnish
Crostini
1 French baguette
Extra-virgin olive oil
2 garlic cloves
Directions
1. 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.
2. 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.
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