Slightly sweet, fresh ricotta, which can be found in many Italian markets, makes this starter especially delicious. Regular ricotta also works well.
Recipe information
Yield
Makes 8 (appetizer) servings
Ingredients
Preparation
Step 1
Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
Step 2
Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.
