Time: 45 minutes

Serves: 4-6

  • 1 French baguette
  • 2 cloves garlic
  • 1/2 pound sugar snap peas, trimmed
  • 1 pound English peas, shelled, or 1 cup frozen petite peas
  • 1/2 pound asparagus, tips only (about 2 ½ inches)
  • 1/2 pound haricot 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 pepper
  • 1/2 bunch of chives, for garnish


Recipe courtesy Tyler Florence 061609-tyler_bruschetta Bring a large pot of salted water to a boil.  Add the peas, asparagus tips, and haricot verts 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 cooking, and drain again.  Puree in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste.  Garnish with chopped chives. Make the crostini by cutting thin slices of the baguette.  Drizzle with extra virgin olive oil and bake in a hot oven until golden brown on both sides.  Remove from oven and rub with a peeled clove of garlic while still warm.

Edited: July 31st, 2009