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Fresh Ricotta and Fava Bean Bruschetta
Fresh Ricotta and Fava Bean Bruschetta
(Bruschetta con Ricotta Fresca e Fave)
 
 
Ingredients:

1 and 1/2 cups shelled fresh fava beans (from about 1 and 1/2 lbs) or 1 and 1/2 cups frozen baby lima beans
Eight 4 x 3 x 1/2-inch slices country-style bread, cut in half crosswise
8 garlic cloves, cut in half crosswise
15 ounces fresh ricotta cheese or whole-milk ricotta cheese
Extra virgin olive oil
1/3 cup thinly sliced fresh basil 

Directions:

Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 and 1/2 minutes for fava beans or about 4 minutes for lima beans.
 
Drain. Rinse under cold water; drain well.

Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375 F.

Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes.

Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread.

Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally.

Place 2 bread pieces on each of 8 plates.

Drizzle lightly with olive oil. Sprinkle with salt and pepper.

Garnish with sliced basil and serve. Makes 8 (appetizer) servings.
 
That's it!
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