Fava Bean and Roasted Cherry Tomato Crostini with Burrata and Basil

Light, simple, and the perfect dish to celebrate summer. Plus, BURRATA!

Makes six crostini:
1/2-pound Burrata (one ball), cut into six slices
1/2-pound fresh fava beans, shelled (if they're hard to hunt down, fresh peas would also work)
1 pint cherry tomatoes, halved
3 tablespoons basil, finely julienned
Olive oil
Salt and pepper

Preheat your oven to 350 degrees. Drizzle the bread with olive oil and put on a baking sheet. Bake for 10 minutes on the center rack, flip, and bake for another five minutes or until the bread is crisp and toasted. Turn the oven up to 400 degrees. Place the cherry tomatoes on a baking sheet with a silicon pad or parchment, drizzle with olive oil, and sprinkle with salt and pepper. Roast the tomatoes for about 20 minutes, or until bursting and colored. Meanwhile, boil a small pot of well-salted water and prepare a small ice bath. Add the fava beans to the water and cook for about 90 seconds, until they bob to the top. Immerse them in the ice bath and peel the rubbery outershell away. Smooth a slice of Burrata onto each crostini and top with about 10 fava beans and six cherry-tomato halves. Grind a little pepper over it, drizzle with olive oil, and top with the basil.

Wine pairing: 2010 Chidaine Touraine, $13.50.
A Sauvignon Blanc always pairs well with fresh green herbs and will add dimension to the soft fava beans and creamy Burrata.