Fresh Fava Bean and Ricotta Bruschetta

-Shell 1 pound of fava beans.

-Cook fava beans in medium saucepan of boiling salted water until just tender, about 1½ minutes.

-Drain out hot water. Rinse under cold water and drain well.

-Peel fava beans and put them into the bowl of a food processor.

-Add the following:

3 minced cloves of garlic

The juice of half a lemon

1-2 TBS olive oil

A big pinch of sea salt and some fresh black pepper

-Pulse a few times until coarsely chopped.

-Preheat oven to 375°F.

-Arrange 8-10 slices of French bread on a baking sheet; toast in oven until light golden, about 12 minutes.

-Cut 2 cloves of garlic in half.

-Rub 1 side of each slice of bread with a garlic half, pressing firmly to release juices into bread.

-Top each bread piece with 1 heaping TBS fresh whole milk ricotta cheese and some fava beans, dividing equally.

-Drizzle lightly with extra virgin olive oil.

-Sprinkle with some finely chopped herbs (dill, basil, parsley or mint would be nice) sea salt and pepper.