1 sourdough baguette, cut in 3/8" slices
2 cloves garlic, minced
1/2 stick (4 Tbsp) unsalted butter
1/8 tsp black pepper
2 tsp parsley, finely chopped
Preheat oven to 350 degrees. In a stainless steel pan, melt butter with garlic and black pepper. Add chopped parsley. Place bruschetta on a sheet pan and brush with garlic butter mixture. Bake bruschetta until slightly browned and crispy. Reserve.
For Ricotta Topping:
2 cups ricotta dolce
1/4 Cup extra virgin olive oil
1/2 tsp kosher salt
1/8 tsp fresh ground white pepper
In a stainless steel bowl, whip ricotta dolce, olive oil, salt and pepper until smooth and creamy. Set aside.
For Fava Bean Topping:
2 c. fresh fava beans, peeled and cut in half if small or into fourths if large
1/4 c. extra-virgin olive oil
1 T. zest from one lemon
2 T. juice from one lemon
1/2 tsp kosher salt
1/8 tsp fresh ground black pepper
Gently heat 1/4 c. olive oil in a small saucepan. Remove from heat and add lemon zest and juice. Let stand for at least 1/2 hour and up to 2 hours. Bring 6 quarts water to boil in a stockpot. Add 2 quarts cold water and 2 cups ice to a large bowl. Add 1/4 cup kosher salt to boiling water. Blanch fava beans in salted, boiling water for about one minute. Drain and transfer to ice water bath. Drain again and shake until nearly dry. In a medium bowl, toss fava beans with 3 tablespoons lemon-oil mixture. Add salt and black pepper. Taste and adjust seasoning, if necessary.
To assemble bruschetta:
1/2 c. freshly shaved Grana Padano cheese
Top each slice of toasted bread with 1 rounded tablespoon of the ricotta mixture, then top with 1 rounded tablespoon of the fava bean mixture. Drizzle each piece with about ¼ tsp. lemon oil. Garnish with shavings of Grana Padano; serve bruschetta at room temperature.
