The marriage of creamy burrata with the bright green deliciousness of fava beans make this bruschetta unforgettable. You can aslo use fresh ricotta that lends its slightly sweet and creamy flavors and texture to this gorgeous starter. Serve smaller portions as an elegant beginning to a summer dinner party or hors d'oeuvres with cocktails.

8 (appetizer) servings

INGREDIENTS

1 Recipe Broad Bean, Mint & Parsley Salad
8 slice of sour dough or country-style bread
2-3 garlic cloves, cut in half crosswise
16 ounces buratta or fresh ricotta cheese
Extra-virgin olive oil
Flaky salt
Taste #5 Umami Pepper
1/3 cup roughly torn fresh basil

METHOD

Preheat oven to 375°F.

Arrange bread on baking sheet; toast in oven until light golden, about 12 minutes.
Rub 1 side of each bread slice with cut side of 1 garlic half.

Take 1 cup of beans from the salad and smash with the back of a fork.
Add a little of the vinaigrette and extra olive oil the mashed beans until creamy.

Spread a little of the mashed beans onto each piece of toast.
Top with a couple of spoonfuls of bean salad.
Top with a nice chunk of buratta or fresh ricotta
Drizzle with a little olive oil.
Sprinkle a little flaky salt and a grind of Taste #5 Umami Pepper
Garnish with torn basil.

Recipe by Kitchen Ten17

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