Spring Vegetable Bruschetta

This delicious appetizer is light and full of flavor. It's easy to make, and you can prep much of it ahead of time for parties, too.

4.93 from 13 votes

Print Pin

Course: Appetizer

Cuisine: American

Diet: Low Fat

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: pieces

Calories: 154kcal

Author: Michelle

Preheat oven to 400.
Blanch peas, asparagus, green beans, broccoli, and onions, then drain.
8 ounces English or petite peas, 1/2 bunch asparagus, 4 ounces green beans, 4 ounces broccoli florets, 2 green onions
Cut bread into thin slices diagonally. Lay them on a cookie sheet and drizzle lightly with olive oil.
1 loaf crusty bread, 1/4 cup olive oil
Bake 10 minutes until toasted and golden brown.
Remove from oven and immediately rub with garlic cloves.
3 cloves garlic
Puree veggies with parsley and ricotta until lightly blended, then drizzle in olive oil while continuing to pulse. Add salt and pepper to taste.
1/4 cup fresh parsley, 3/4 cup ricotta cheese, salt and pepper
Spoon puree onto crostini. Top each slice with a half slice of prosciutto, and serve immediately.
12 slices prosciutto

You can make the pureed vegetable topping up to a day in advance. You can prep the crostini earlier in the day, as well. Just assemble the bruschetta just before serving to ensure the bread doesn't get soggy.
You can also keep this vegetarian by swapping out the prosciutto for thin shavings of Parmesan or Asiago cheese if you prefer. You want something to give a salty bite to the appetizer, whichever route you go.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.