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
8 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.
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.