Fava and Ricotta Crostini

1. 1

   For the crostini: Rub the slices of baguette with the cut garlic cloves and brush lightly with olive oil on both sides.

2. 2

   Place them on a baking tray.

3. 3

   Lightly toast under a hot broiler (or you can also do this on a hot grill, if youre so inclined).

4. 4

   Set aside.

5. 5

   For the topping: Meanwhile, in a large pot of boiling unsalted water, cook shelled fava beans until tender, about 6 to 8 minutes.

6. 6

   Drain and let them cool, then carefully peel off the tough outer skin from each bean.

7. 7

   Heat half of the olive oil in a medium saute pan set over medium-high heat.

8. 8

   Saute onions for 5-7 minutes, or until soft and just starting to colour.

9. 9

   Stir in fava beans and cook for another 3-4 minutes or until warmed through.

10. 10

    Transfer the cooked fava beans and onions to a medium bowl.

11. 11

    Toss the warm fava beans with remaining half of the olive oil, lemon juice, lemon zest and mint until combined, then mash slightly with the back of a fork to create a chunky spread of sorts.

12. 12

    Season to taste with salt and pepper.

13. 13

    Arrange the prepared toasts on a serving platter.

14. 14

    Spread each slice with 2-3 tablespoons of ricotta, then spoon fava mixture on top, dividing it evenly among the crostini.

15. 15

    Drizzle with a bit more olive oil, and serve immediately.

No additional tips available.