One giveaway ended, but I have two high dollar giveaways going on at my review blog here and here. Who can’t use $200 in gift certificates (each) right about now?
So last week I talked about a whole bunch of yummies I made for a party I had at my house. It was hard to decide on my favorite, so I won’t. This, however, was the favorite of at least a few people there, I think. It’s somewhat non-traditional, but oh so yummy, easy and healthy, too! Plus, it was a non-messy appetizer, which is always a win!
16 oz English or petite peas (fresh is better but this time of year, I totally went frozen)
Preheat the oven to 350.
Boil a large pot of salted water (one of the rare times I will truly advocate salting your water!). Add the peas, asparagus, green beans, broccoli, and onions. Cook 2-3 minutes until bright green and still crisp. Drain and immediately submerge in an ice bath to stop the cooking, then drain again.
Puree the newly cooked veggies with the parsley and ricotta until lightly blended. Drizzle in olive oil until you get a consistency you like. Add salt and pepper, still pulsing in the food processor.
Cut the loaf into thin slices diagonally to maximize space for the topping. Lay them on a cookie sheet and drizzle lightly with olive oil. Bake in the oven until a beautiful golden color – about 10 minutes.
Remove from the oven and immediately rub with the garlic cloves 2-3 good strokes for each slice. (Or if you’re me and like garlic, go to town and use six cloves of garlic.) Make sure the bread is still warm when you do this.
Spoon the puree onto the slices. Top each slice with a bit of prosciutto, and serve immediately.
1 bunch asparagus, trimmed
8 oz nice green beans (preferably haricots verts – which I bought frozen)
4 green onions, rough chopped
8 oz broccoli florets
1/2 c fresh parsley
1 1/2 c ricotta cheese
salt and pepper
1 loaf crusty bread
3 cloves garlic
~12 slices prosciutto