Morel and Fava Bean Crostini
Chef Larry Forgione creates a light lunch option using mushrooms and fava beans on a baguette.
Preheat oven to 375 degrees.
Brush both sides of baguette slices with olive oil and place on a baking sheet. Transfer to oven and bake, turning once, until lightly browned, 4 to 5 minutes per side. Remove from oven and set aside.
Melt butter in a medium skillet over high heat; cook until butter is lightly browned. Add morels and shallot and cook, stirring, for 1 minute. Season with salt and pepper.
Add sherry to deglaze and cook until almost evaporated. Add cream and let cook until reduced and thickened slightly. Stir in fava beans and ramp leaves or chives.
Divide morel mixture evenly among toasted baguette slices; top with crumbled bacon and garnish with cheese. Serve.