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Fresh Ricotta & Fava Bean Bruschetta

Fresh Ricotta and Fava Bean Bruschetta
Bon Appétit | April 2001
8 Appetizer servings

Fava beans are such a rare treat – best, of course, are our fresh springtime, locally grown ones. 


1 1/2 cups shelled fresh fava beans (from about 1 1/2 pounds)
8 4x3x1/2-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


Cook fava beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes. Drain. Rinse under cold water; drain well. Peel fava beans and 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.  Drizzle lightly with olive oil. Sprinkle with salt and pepper.
Garnish with sliced basil and serve.

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