Recipe courtesy of Joey Altman

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

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 12 to 15 servings
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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


  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.