Best 2 Fresh Ricotta And Fava Bean Bruschetta Recipes

In the realm of culinary artistry, where flavors dance and textures harmonize, lies a dish that embodies the essence of Italian rustic elegance: Fresh Ricotta and Fava Bean Bruschetta. This delightful appetizer or light lunch transports you to the heart of Tuscany, with its vibrant colors, aromatic herbs, and the perfect balance of creamy ricotta, sweet fava beans, and crispy toasted bread. Discover the secrets to crafting this delectable dish, as we delve into the world of fresh ingredients, simple techniques, and the beauty of rustic Italian cuisine.

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FRESH RICOTTA AND FAVA BEAN BRUSCHETTA

Fresh Ricotta and Fava Bean Bruschetta image

Categories Bean Cheese Garlic Bake Vegetarian Quick & Easy Ricotta Basil Spring Healthy Boil Bon Appétit

Yield Makes 8 (appetizer) servings

Number Of Ingredients 6

Ingredients

1 1/2 cups shelled fresh fava beans (from about 1 1/2 pounds) or 1 1/2 cups frozen baby lima beans
8 4x3x1/2-inch slices country-style bread, cut in half crosswise
8 garlic cloves, cut in half crosswise
15 ounces fresh ricotta cheese or whole-milk ricotta cheese
Extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

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.)
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.

BRUSCHETTA WITH FAVA BEANS AND ARUGULA PESTO

Bruschetta with Fava Beans and Arugula Pesto image

Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.

Provided by Martha Stewart

Categories Finger Food Recipes

Number Of Ingredients 8

Ingredients

2 cups shelled fresh fava beans (about 2 1/2 pounds in pods)
1 medium bunch arugula (6 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated Pecorino Romano cheese, plus shavings for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
6 to 8 slices Classic Bruschetta

Steps:

Bring a saucepan of water to a boil. Prepare an ice-water bath; set aside. Boil fava beans 2 to 3 minutes; plunge into ice-water bath. Slip off skins. Process arugula, oil, cheese, lemon juice, and salt in a food processor until smooth. Toss with beans, and season with pepper. Spoon mixture onto bruschetta slices. Top with cheese shavings, and drizzle with oil.

Tips:

Choose the freshest ingredients possible. This will ensure that your bruschetta is packed with flavor.
Use a good quality olive oil. This will also help to enhance the flavor of your bruschetta.
Toast the bread until it is golden brown and crispy. This will help it to hold up to the toppings.
Be generous with the toppings. Don't be afraid to pile on the ricotta, fava beans, and herbs.
Serve the bruschetta immediately. This is when it is at its best.

Conclusion:

Fresh ricotta and fava bean bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its creamy ricotta, sweet fava beans, and fresh herbs, this bruschetta is sure to be a hit with your guests. So next time you're looking for a quick and easy appetizer, give this recipe a try.