Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms

• 1/2 cup olive oil
• 1 baguette, sliced into 40 (1/4-inch) thick slices
• 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

1. Preheat oven to 400 degrees F.
2. Using a pastry brush, brush a cookie sheet with oil.
3. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil.
4. Bake until golden brown, approximately 6 minutes.
5. With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan.
6. Season the mixture with salt and pepper, to taste.
7. In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender.
8. Season the mixture with salt and pepper, to taste.
9. 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.

olive oil, baguette, beans, extravirgin olive oil, clove garlic, lemon, parmesan, salt, fresh morel mushrooms, shallots, olive oil, fresh ricotta

Taken from www.foodnetwork.com/recipes/crostini-of-fava-bean-puree-fresh-ricotta-and-morel-mushrooms-recipe.html (may not work)