INGREDIENTS

4 slices ciabatta (or any country style loaf)
Olive oil
Kosher salt
¼ pound fava leaves, rinsed and dried
1 handful arugula leaves, rinsed and dried
2 small fennel bulbs, thinly sliced
1 teaspoon red wine vinegar
¼ pound fresh ricotta cheese
½ bunch chives, thinly sliced

PREPARATION

1. Preheat oven to 400 degrees. Toss the ciabatta slices with olive oil and salt, place on a baking sheet and bake until golden brown.  Remove from oven.
   
   
2. Toss the fava leaves, arugula, and fennel together with the red wine vinegar and a drizzle of olive oil- just enough to barely coat the leaves.  Taste and season with salt as needed.
    
3. Slather ricotta onto crostini, sprinkle with salt and chives, top with salad, serve.