The process of making fresh ricotta is so simple and the results so creamy-delicious that it's really kind of silly not to make your own. There is a big window of time for draining the cheese, and it's really up to you how long you let it sit and thicken; I like the consistency that comes around the 20-minute mark. I also like having the cheese at room temperature, and sometimes, if I want an extra bite of spice, I'll lightly rub the warm crostini with a clove of peeled garlic before I layer on the ricotta. This recipe makes for a great hors d'oeuvre, too -- just use smaller sices of baguette instead of larger slices of bread. The process of roasting the favas is, so far, my favorite way of prepping the beans. It's a great Saturday morning project while I listen to my favorite radio shows and look forward to sinking my teeth into one of my favorite spring treats.

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