Fava and Ricotta Crostini

For the crostini:
Rub the slices of baguette with the cut garlic cloves and brush lightly with olive oil on both sides. Place them on a baking tray. Lightly toast under a hot broiler (or you can also do this on a hot grill, if you’re so inclined). Set aside.

For the topping:
Meanwhile, in a large pot of boiling unsalted water, cook shelled fava beans until tender, about 6 to 8 minutes. Drain and let them cool, then carefully peel off the tough outer skin from each bean.

Heat half of the olive oil in a medium saute pan set over medium-high heat. Saute onions for 5-7 minutes, or until soft and just starting to colour. Stir in fava beans and cook for another 3-4 minutes or until warmed through.

Transfer the cooked fava beans and onions to a medium bowl. Toss the warm fava beans with remaining half of the olive oil, lemon juice, lemon zest and mint until combined, then mash slightly with the back of a fork to create a chunky spread of sorts. Season to taste with salt and pepper.

Arrange the prepared toasts on a serving platter. Spread each slice with 2-3 tablespoons of ricotta, then spoon fava mixture on top, dividing it evenly among the crostini. Drizzle with a bit more olive oil, and serve immediately.