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

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
12 to 15 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Crostinis:
  • 1/2 cup olive oil
  • 1 baguette, sliced into 40 (1/4-inch) thick slices
  • Fava Bean Puree:
  • 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

Preheat oven to 400 degrees F.

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.

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.

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.

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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