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Beans Crostini w/ Garden Puree & Parmigiano

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  • Beans Crostini w/ Garden Puree & Parmigiano

    Bean Posted March 27, 2006 07:10 AM
    Crostini with Garden Puree and Parmigiano

    Recipe courtesy Tyler Florence

    Recipe Summary
    Difficulty: Easy
    Prep Time: 30 minutes
    Cook Time: 13 minutes
    Yield: 25 to 30 crostini
    User Rating: 5 stars

    1/2 pound sugar snap peas, trimmed
    1 pound English peas, shelled, or 1 cup frozen petite peas
    1/2 pound asparagus, tough ends trimmed
    1/2 pound haricots verts or tender green beans, trimmed
    2/3 cup ricotta cheese
    3 green onions, green parts only, roughly chopped
    Extra-virgin olive oil
    Kosher salt and freshly ground black pepper
    1 baguette, sliced thin, or 25 to 30 slices country bread
    A block of Parmigiano-Reggiano, for shaving

    Bring a large pot of salted water to a boil. 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.) 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.

    Preheat the oven to 375 degrees F.

    Brush the bread slices on 1 side with olive oil and put them, oiled sides up, on a baking sheet. Bake until lightly browned and crisp, about 10 minutes.

    To serve, spread the puree on the warm croutons, and top with shaved Parmigiano (shave with a vegetable peeler). Serve immediately.