Recipe courtesy of Joey Altman
Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms
- Level: Intermediate
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 286
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 6
- Sodium
- 186
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
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.