Sunday, April 18, 2010

Fava Bean Crustini Topped With Ricotta and Basil

1 1/2 cups shelled fresh fava beans
8 diagonal slices of a french baguette 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

Cook fava beans in salted water until just tender, about 1 1/2 minutes. 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. Salt and pepper to taste. Garnish with sliced basil

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