Sweet Pea Puree Crostini

Less is more in the kitchen this time of year, and when you can combine great farmer’s market products with minimal effort to create great dishes—well, it’s a win all the way around.

Our Sweet Pea Puree is one of our most popular appetizers. It’s a snap to make and always a crowd pleaser.

Makes about 1 ½ cups

  • ½ pound  sugar snap peas, trimmed
  • 1 pound English peas, shelled (or frozen peas)
  • ½ pound asparagus, tough ends trimmed, chopped in 1” pieces
  • 2/3 cup ricotta cheese
  • 3  scallions, green parts only, chopped
  • 1-2 tablespoons olive oil
  • 1 baguette, sliced thin
  • 1 piece Parmigiano-Reggiano cheese for garnish

To make the Purée:
Bring a large pot of salted water to a boil. Add the peas and asparagus; cook until bright green and crisp tender, about 3 minutes. Drain and transfer to a bowl of ice water to stop the cooking.

When vegetables are fully cooled, strain well and transfer to the bowl of a food processor. Purée with the ricotta, scallions and a drizzle of olive oil. Add salt and pepper to taste.

To make the Crostini:
Brush the bread slices on one side with olive oil and place on a baking sheet, oiled sides up. Bake in a 350° oven until lightly brown and crisp, about 10 minutes.  

To Assemble:
Spread the purée on the crostini and top with a shaving of Parmigiano. Serve immediately.  

Chef’s Notes:
This recipe is very flexible: You can use all peas, either fresh or frozen, just one type of pea, substitute seasonal greens for the asparagus—whatever combination suits your preference. 

A bit of lemon zest and/or lemon juice will brighten up the flavor. Use a vegetable peeler to shave the cheese.

Shopping List
½ pound sugar snap peas,
1 pound English peas or 16 ounce package frozen peas
½ pound asparagus
3 scallions

1 small container ricotta cheese
1 piece Parmigiano-Reggiano cheese for garnish


Olive Oil
1 baguette

nell_head_shot_for_sweet_peaAbout Now We’re Cooking
: Now We’re Cookin’ is a culinary center on the North Shore. The business’ demonstration kitchen is home to cooking classes for food enthusiasts of all skill levels, led by the Culinary Director, award-winning Chef Mary McMahon. The flexible space also serves as home base for exciting teambuilding events for corporate groups, corporate meetings, private parties of all kinds, as well as fund-raisers and other events held by local not-for-profit groups.

The shared-use commercial kitchens host a culinary incubator—rental professional kitchen space that small and start-up food businesses rent by the hour to produce their products. From caterers and personal chefs, to bakers and ice-cream makers, specialty product producers and restaurant chefs, the range of businesses calling Now We’re Cookin’ home is growing daily.

For class schedules, reservations, kitchen rental information, and event planning, call 847-570-4140.

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