Description
These simple two-bite appetizers are a great way to kick off a spring dinner party. You can also turn them into meal-sized open faced sandwiches by substituting thick slices of crusty Italian bread for the baguette.
Ingredients
- FOR THE CROSTINI:
- 2 cloves Garlic Sliced In Half
- 8 slices Crusty Baguette, Cut 3/4″ Thick On The Diagonal
- 2 Tablespoons Olive Oil
- FOR THE TOPPING:
- 1-½ cup Shelled Fresh Fava Beans (1.5 Cups Is About 1.5 Lbs In The Pod)
- 2 Tablespoons Olive Oil, Divided, Plus Extra For Drizzling
- ¼ cups Finely Chopped Red Onion
- 2 Tablespoons Lemon Juice
- ½ teaspoons Lemon Zest
- 2 Tablespoons Roughly Chopped Fresh Mint
- ¼ teaspoons Salt (or More To Taste)
- ¼ teaspoons Fresh Ground Black Pepper, Or More To Taste
- 1 cup Full Fat Ricotta Cheese
Preparation
For the crostini:
Rub the slices of baguette with the cut garlic cloves and brush lightly with olive oil on both sides. Place them on a baking tray. Lightly toast under a hot broiler (or you can also do this on a hot grill, if you’re so inclined). Set aside.
For the topping:
Meanwhile, in a large pot of boiling unsalted water, cook shelled fava beans until tender, about 6 to 8 minutes. Drain and let them cool, then carefully peel off the tough outer skin from each bean.
Heat half of the olive oil in a medium saute pan set over medium-high heat. Saute onions for 5-7 minutes, or until soft and just starting to colour. Stir in fava beans and cook for another 3-4 minutes or until warmed through.
Transfer the cooked fava beans and onions to a medium bowl. 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. Season to taste with salt and pepper.
Arrange the prepared toasts on a serving platter. Spread each slice with 2-3 tablespoons of ricotta, then spoon fava mixture on top, dividing it evenly among the crostini. Drizzle with a bit more olive oil, and serve immediately.
