Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 |
Directions:
1. Preheat oven to 400 degrees F.
2. Using a pastry brush, brush a cookie sheet with oil. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil. Bake until golden brown, approximately 6 minutes.
3. With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste.
4. In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender. Season the mixture with salt and pepper, to taste.
5. 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.
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