Crostini with Fava Leaf Salad, Chives, and Ricotta Cheese
4 slices ciabatta (or any country style loaf)
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
- 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.
- 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.
- Slather ricotta onto crostini, sprinkle with salt and chives, top with salad, serve.