Crostini With Fava Beans and Ricotta Salata

I took a cooking class with Tori Ritchie and this is one of her recipes. It is fantastic!! Instead of ricotta salata you can use crumbled feta cheese or a young pecorino. You will not be disappointed!

• Ready In: 30 mins
• Yields: 12 crostini

Ingredients

• 1  lb  fresh fava beans
• 1⁄4 cup ricotta cheese, finely diced
• 4  tablespoons olive oil
• 1  teaspoon fresh thyme leave
• 1  lemon, zest of
•  salt and pepper, to taste
• 12  slices  crusty Italian bread

Directions

1. Shell the fava beans and drop them in boiling water for 2 minutes. Drain, then pop the inner bean out of its skin.
2. Gently mix the fava beans, cheese, 2 tablespoons olive oil, thyme and lemon zest in a bowl. Season with salt and pepper and set aside.
3. Brush both sides of the bread slices with oil and broil, turning once, until they are golden.
4. To serve, top bread slices with fava bean mixture.