Fava and Fresh Ricotta Crostini
Ingredients
- 2 Pounds fresh fava beans in their long pods (to yield 1 heaping cup of cooked, shelled beans)
- Extra-virgin olive oil
- 1 Teaspoon finely grated lemon zest
- Firm, sturdy bread, cut into 3/4-inch-thick slices
- Juice of 1 lemon
- Sea salt or kosher salt
- 1 1/2 Cup best-quality ricotta
- Freshly ground black pepper
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