Christmas Dinner Appetizer- Garden Puree Bruschetta - I burnt the bread! Blog at Allrecipes.com - 213336

I burnt the bread!

Christmas Dinner Appetizer- Garden Puree Bruschetta 
 
Dec. 23, 2010 4:39 pm 
Updated: Dec. 23, 2010 4:46 pm
I'm not sure if I posted this recipe here yet, but I got this from Tyler Florence.  My friend Helen and I made it two years ago at Christmas time, and I think I will give it a go again this year!  It is so light and refreshing!  Although, this year things have changed as I cannot eat anything with gluten :-( so I will be eating the dip on some gluten free bruschetta that I bought at a Reno bakery. (Oh, how I miss white flour!)

So, now for the recipe. It's super easy! I chose to use the easier to find ingredients like frozen peas, and frozen green beans.

Garden Puree Bruschetta
1/2 lb sugar snap peas, trimmed
1 lb English peas, shellled, or 1 cup frozen petite peas
1/2 lb asparagus, tips only (2 1/2 inch long pieces)
1/2 lb 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 gound black pepper
1/2 bunch chopeed fresh chives (about 8 chives), for garnish

Crositni
1 french baguette
Extra virgin olive oil
2 garlic cloves

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.

Here are the pictures from 2008, courtesy of my good friend Helen~



Garden Puree Bruschetta
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Garden Puree Bruschetta
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MARCIL

Home Town
Sacramento, California, USA
Living In
Marietta, Georgia, USA

Member Since
Dec. 2002

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Mediterranean, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Biking, Photography, Music, Painting/Drawing, Wine Tasting

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About Me
I'm married with 3 children. I live on 7 acres with chickens, goats, and dogs. Being a city girl and living and traveling all over the world, this lifestyle is a new adventure for me. I'm an RN and I work at the local hospital in town. I love my job, and love my community! UPDATE: We have just recently relocated to the south! My husband was relocated to Marietta, GA. We are now in the suburbs, and I am embracing our new lifestyle with open arms!
My favorite things to cook
I recently had to go Gluten Free and low sugar. This is actually a good thing for my cooking progression! I no longer buy any processed or packaged products. I make just about everything from scratch! I love soups and international foods! I absolutely love experimenting with spices and fresh herbs.
My favorite family cooking traditions
I enjoy cooking with family and friends. I always give my kids jobs in the kitchen, it helps me and also helps them learn how to chop, dice, zest, puree, braise, etc... And nothing is more fun than having a friend visit, and cooking a meal together while we drink wine, and catch up on lost time!
My cooking triumphs
Creating my own recipes! I recently started doing this. I will research a food, look at several other recipes, and combine and moderate to my own taste. Check out my recipe box to see some!
My cooking tragedies
There have been so many. The family joke is my burnt bread. I burn the rolls/bread for every Christmas and Thanksgiving!!! My friend and I made our first T-giving turkey and left the plastic bag-o-guts in the turkey! And of course, there's the time that I mistakently added 1 cup of salt instead of sugar in a cookie recipe!
 
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