1 focaccia-style bread, about 8 x 4 inches (20 x 10 cm), or ciabatta bread

3 tbsp (45 ml) olive oil

2 cups (350 g) shelled fava beans, fresh or frozen

1 tbsp fresh mint, chopped

1 celery stalk, thinly sliced

½ lemon, juice and zest

2/3 cup (175 g) ricotta cheese

¼ cup (30 g) Pecorino cheese shavings

With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

Cut the bread into 12 slices and place on the prepared baking sheet. Brush with 1 tbsp (15 ml) of the oil. Bake for about 5 minutes or until lightly browned. Set aside.

In a pot of salted boiling water, blanch the fava beans, 1 to 2 minutes for fresh or 3 minutes for frozen, until al dente. Cool in an ice bath and drain. Peel the fava beans. Set aside.

In a bowl, combine the remaining oil, the mint, celery, lemon juice and zest. Add the fava beans. Season with salt and pepper.

Spread the ricotta onto the toasted bread. Spoon the fava bean mixture onto the ricotta and top with the cheese shavings.

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