Fresh Ricotta and Fava Bean Bruschetta

• 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

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.
2. Drain.
3. Rinse under cold water; drain well.
4. Peel fava beans if using; set aside.
5. (Can be made 1 day ahead.
6. Cover and refrigerate.)
7. Preheat oven to 375F.
8. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes.
9. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread.
10. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally.
11. Place 2 bread pieces on each of 8 plates.
12. Drizzle lightly with olive oil.
13. Sprinkle with salt and pepper.
14. Garnish with sliced basil and serve.

fava beans, countrystyle bread, garlic, ricotta cheese, extravirgin olive oil, fresh basil

Taken from www.epicurious.com/recipes/food/views/fresh-ricotta-and-fava-bean-bruschetta-104925 (may not work)