Tuesday, July 10, 2012

Fava Bean and Ricotta Bruschetta

I really love simple and delicious food (clearly that isn't obvious from the fact I talk about it all the time).  But really, there is nothing more satisfying than experimenting with fresh, wholesome ingredients in the kitchen and discovering delights such as fava bean and ricotta bruschetta (you know, brusketta!)  The best way to take this recipe to the next level is to use this homemade ricotta cheese recipe from Smitten Kitchen.  The rest comes together quite easily.

Ingredients for 24 bruschetta

1 lb fava beans
1 baguetta
2 cups ricotta cheese
olive oil

1. Heat a large pot of salted water on medium high heat, when boiling add fava beans and set timer for 3 1/2 minutes.
2.  Immediately remove from heat and using a slotted spoon, put veggies into a colander in the sink and run cold water over them for 2 minutes3. Next you need to shell the fava beans.  They should be in a long pod and to open you can carefully cut a slit in the bean with a small knife4. Remove the beans from the pod and set aside and discard the pods5. When you have accumulated the beans, now you have to squeeze out the actual bean from within this outer layer.  Once you try this you will know exactly what I'm referring too.  Be careful as these are slippery and can easily fall down the drain!6. Set the beans in a dish and discard the husks
7. Everything up until this point can be made and stored until you are ready to serve.
8. Thinly slice your favorite baguette into bite size (or 2 bite size) rounds.
9. Spoon a tiny bit of ricotta on each baguette and then sprinkle with fava beans
10. Drizzle the plate with olive oil and then top with a bit of salt and pepper

11. Serve with a delicious and crisp Sauvignon blanc!