Name: Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 baguette, sliced into 40 (1/4-inch) thick slices; 1 cup peeled and cooked fava beans; 1/2 cup extra-virgin olive oil; 1 clove garlic; 1 lemon, juiced; 2 tablespoons grated Parmesan; Salt and pepper; 1 cup fresh morel mushrooms, sliced into 1/4-inch thick rings (you may substitute any mushrooms available); 2 tablespoons minced shallots; 2 tablespoons olive oil; 1/2 cup fresh ricotta

Servings: 4 persons

1/2 cup olive oil
1 baguette, sliced into 40 (1/4-inch) thick slices
1 cup peeled and cooked fava beans
1/2 cup extra-virgin olive oil
1 clove garlic
1 lemon, juiced
2 tablespoons grated Parmesan
Salt and pepper
1 cup fresh morel mushrooms, sliced into 1/4-inch thick rings (you may substitute any mushrooms available)
2 tablespoons minced shallots
2 tablespoons olive oil
1/2 cup fresh ricotta

1
Preheat oven to 400 degrees F.
2
Using a pastry brush, brush a cookie sheet with oil.
3
Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil.
4
Bake until golden brown, approximately 6 minutes.
5
With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan.
6
Season the mixture with salt and pepper, to taste.
7
In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender.
8
Season the mixture with salt and pepper, to taste.
9
Spread a spoonful of the fava puree on each slice of baguette and then top with a small amount ricotta then garnish with a piece of cooked morel.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms

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