Jul 11, 2010

Garden Puree Bruschetta

Garden Puree Bruschetta

Picture this: 6:15am, after a humid night with too little sleep, I summoned the kid back to bed and kindly asked him not to bug me again until the bunny in his clock was wide awake and hyperly hopping around. ‘Hyperly’, is that even a word?

Anyway, I was unable to sleep again when he decided this would be the perfect time to play dinosaur, matching sounds, arm flapping and all—he’s into Pteranodons, go figure. Turned on the tv and was flipping through some channels when I ended up on the Food Network. Now that happens a lot these days. It’s broadcasted day and night, it’s entertaining and some of the food they cook is amazing.


I stumbled upon my favorite chef, Tyler Florence, who was making a mouth-watering Bruschetta recipe that had me drooling all over my pillow, even at this ungodly hour of the day. The puree was a combination of some of the freshest garden vegetables with creamy ricotta, spread on top of a crunchy bruschetta. I’m pretty sure he doesn’t mind me borrowing his recipe to spread the love!

It turned out to be every bit as drool-worthy as I imagined it to be on that early morning in July.

Ingredients:

French bread
12 green asparagus
1 cup peas (fresh or frozen)
7 oz haricot verts
2 spring onions (green part only)
1 large garlic clove, cut in half
Parmesan curls
9 oz ricotta
pepper
salt
oil

Directions:

Note:

I followed Tyler’s recipe but it made for an awful lot of vegetable puree. Too much, really. Unless you have an entire crowd to feed, I suggest you cut the recipe in half.

I opted for fresh peas for a change. Could have easily been frozen peas but then I would’ve missed out on taking these shots! Aren’t vegetables beautiful?
Garden Puree Bruschetta

1 cup of fresh peas, to be exact.
Garden Puree Bruschetta

And I bought green asparagus. They’re by far the most flavorful. The prettiest, too!
Garden Puree Bruschetta

We’ll only be using the tips. About 2 and a half inches.
Garden Puree Bruschetta

Haricot verts, they’re so tender. You can also use tender green beans. I took a shortcut and bought them trimmed.
Garden Puree Bruschetta

Coarsely chop up the green part of 2 green onions.
Garden Puree Bruschetta

Note:

If this would have been my recipe I would have added a little extra flavor, maybe add a small piece of yellow onion and a garlic clove to the boiling water.

Bring a large pot of salted water to a boil and blanche the vegetables until they’re bright green. This will take you 4 to 5 minutes.Garden Puree Bruschetta

The ricotta worked so well with this puree, it was creamy without being intrusive. Big plus is that ricotta is naturally low in fat and salt. And if by chance you end up with some leftover ricotta, just make one of these Celestial Blessed Pastrami Sandwiches with it!
Garden Puree Bruschetta

While you’re blanching the veggies, get a big bowl of really cold water nearby and drop some ice cubes in there. This was the moment I found out I only had three measly ice cubes left in my entire freezer. Story of my life.
Garden Puree Bruschetta

As soon as your veggies are done (the peas will be bright green) drain them.
Garden Puree Bruschetta

And plunge them in ice water to stop the cooking process: we don’t want to lose that greenness. Drain them again and transfer them to your food processor or blender.
Garden Puree Bruschetta

Add some oil—about one or two tbsp—and a good pinch of salt, pepper and the ricotta. Don’t skimp on the salt.
Garden Puree Bruschetta

Blitz until it’s a gorgeous green puree.
Garden Puree Bruschetta

Let’s make the bruschette! Slice a French bread and brush or spray them with oil. I’m really liking this oil mister!
Garden Puree Bruschetta

Pop them in the oven and bake them at 400F (200C) until golden brown and crispy, about 10 to 15 minutes.
Garden Puree Bruschetta

Get yourself a large garlic clove and cut it in half. I totally forgot to buy the good Parmesan, so had to do with these flakes that I usually keep in my fridge.
Garden Puree Bruschetta

Once your bruschette is done, rub the garlic on it while they’re still hot. This will add loads of flavor.
Garden Puree Bruschetta

Spoon the vegetable puree on top of the bruschette and finish it with the Parmesan curls, or Parmesan flakes in my case.Garden Puree Bruschetta

These were really tasty, so fresh, light and summery. Made for a great appetizer. I do think I will add garlic and onion next time, maybe even add some good Parmesan to the puree itself, but these were a definite do-again!
Garden Puree Bruschetta

Garden Puree Bruschetta
Ingredients
    French bread
    12 green asparagus
    1 cup peas (fresh or frozen)
    7 oz haricot verts
    2 spring onions (green part only)
    1 large garlic clove, cut in half
    9 oz ricotta
    Parmesan curls
    pepper
    salt
    oil
Directions
    Bring a big pot of salted water to a boil. Only use the tips of the asparagus, about 2 and a half inch. Trim the haricot verts and coarsely cut the green part of the green onions, but discard the really dark green parts. Plunge the asparagus, peas, haricot verts and green onions into the boiling water and blanche them until the vegetables are bright green, this will take 4 to 5 minutes.

    Get a bowl of ice water. Drain the vegetables, plunge them in the ice water to stop the cooking process and drain them again. Transfer them to your food processor and add 1 or 2 tbsp oil, the ricotta and a generous a mount of salt and pepper. Don’t skimp on the salt! Blitz until you have a smooth puree.

    Slice the French bread and brush it with a good extra virgin olive oil. Put it in the oven and bake at 400F (200C) until golden brown and crispy, this will take 10 to 15 minutes. As soon as the bread is done, rub a garlic clove on them, top them with the puree and finish them with Parmesan curls.
Meal type: appetizer / snack
Servings: 16
Variations Feel free to add a garlic clove and maybe piece of onion to the boiling water. I also think adding some parmesan to the puree itself will be really tasty!
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Dec 3, 2009

Bitterballen

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