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

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.