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| CROSTINI WITH GARDEN PUREE & PARMESAN |
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Yields 25-30 crostini
1 pound frozen petite peas
1/2 lb. Asparagus with tough ends trimmed
1/2 lb. tender Green Beans, trimmed
2/3 C. whole milk Ricotta Cheese
6 cloves, Pikled Garlik, sliced thinly
4 Scallions, Green Only, chopped
Extra Virgin Olive Oil
Kosher Salt and Ground Black Pepper
1 Baguette, sliced thin and at an angle
1 C. grated Parmesan Cheese
Bring a large pot of salted water to a boil. Add the asparagus and green beans and cook until bright green and crisp tender. This will only take about 3 minutes. Add the frozen peas in the last minute. 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 oven to 375 degrees.
Brush the bread slices on one side with olive oil and set them oil side up on a baking sheet. Sprinkle them evenly with the shredded parmesan cheese and bake until lightly browned and crisp. Keep a close watch on them so they don't get too dark; about 3 minutes.
Remove from oven and spread the vegetable puree on the warm slices, then add several slices of the Pikled Garlik. Serve immediately.
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