Bruschetta with Fava Beans and Ricotta

By LeeBoruchow

When favas are in season, we try to do as many different dishes with them as possible at my house. This is so simple but oddly decadent.

Ingredients

• 11/2 cups shelled fresh fava beans, you will need 2 pounds of young favas whole.
• 4 1-inch slices of pane Pugliese
• 4 whole garlic cloves, peeled
• 1 cup fresh, local ricotta
• Best quality Extra-virgin olive oil
• Coarse sea salt form Sicily
• 1/3 cup thinly sliced fresh basil

Details

Servings 4

Preparation

Step 1

1. Bring a medium saucepan of water to a boil and add 1 tablespoon of salt. Set up an ice water bath nearby. Blanch the fava beans in the boiling water for 1 ½ minutes, until just tender. Drain and transfer to the ice bath to cool. Drain the beans again and peel off the tough skins. Set aside.

2. Preheat the grill or broiler. Grill or broil the bread until deep golden brown. Rub one side of the bread with a whole garlic clove, rubbing aggressively to release the juices into the warm bread.

3. Top each slice of bread with 2 tablespoons of ricotta, and then top each slice with equal amounts of the fava beans. Drizzle lightly with olive oil, season with coarse sea salt, sprinkle basil on top and serve warm.