Fava bean crostini is one of my favorite things to make every spring. The bright green puree with fresh mint, lemon, and a layer of creamy ricotta on toasted bread is simple, stunning, and tastes like the season.
If you’ve never worked with fresh fava beans before, I promise it’s easier than it looks, and once you make these, you’ll understand why people get excited when fava season hits.
The key is getting your fava bean puree to the consistency of hummus (smooth, spreadable, not too thick, not too thin) and using enough lemon and mint to keep it bright. This is the kind of appetizer that look like you spent hours in the kitchen, but they come together in about 20 minutes once your beans are prepped.
Why You’ll Love This Fava Bean Crostini
- The double-shelling sounds fussy but only takes about 10 minutes, and the payoff is a vibrant, sweet bean that tastes nothing like what comes from a can.
- The puree has the consistency of really good hummus, so it spreads beautifully and holds up on the bread without sliding off.
- Fresh mint and lemon zest make the whole thing taste incredibly bright and springy, not heavy or starchy.
- The ricotta layer is optional but adds a creamy, slightly tangy base that makes each bite feel a little more special.
- These are a perfect make-ahead appetizer for entertaining since the puree holds well in the fridge and assembly takes two minutes.
Fava Bean Crostini Ingredients
Here’s what you’ll need:
- Fresh fava beans in their pods (about 1.5 pounds yields 2 cups shelled)
- Lemon (for both juice and zest)
- Fresh mint leaves (plus extra for garnish)
- Extra-virgin olive oil
- Optional: Fresh parmesean
- Salt
- Fresh ricotta (optional, but highly recommended)
- A baguette or crusty bread for the crostini
Simple, fresh, seasonal ingredients that let the fava beans really shine.
Fava Bean Crostini Ingredient Notes
Fresh Fava Beans
You want about 1.5 pounds of whole fava bean pods, which will give you roughly 2 cups of shelled beans after you remove them from both the outer pod and the inner skin. Look for pods that are bright green, firm, and not too bulging (smaller beans are more tender and sweeter). You’ll find them at farmers’ markets and well-stocked grocery stores from about April through June, depending on where you live. The season is short, so grab them when you see them.
Fresh Ricotta
I use fresh ricotta here, not the dense tub kind you’d use in lasagna. Fresh ricotta is softer, creamier, and has a mild, slightly sweet flavor that pairs beautifully with the brightness of the fava bean puree. You can find it at most cheese counters, or look for a good-quality whole milk ricotta. This layer is optional, but it takes the crostini from great to really special.
Olive Oil & Pantry Staples
A good extra-virgin olive oil makes a difference here since you’re not cooking it, you’re tasting it directly in the puree. I buy my olive oil on Thrive Market, a high-quality online grocer where I get all of my pantry staples. You can get 40% off your first order there.
How to Make Fava Bean Crostini
The most important thing to know about fava beans is that they require double shelling. It sounds tedious, but it goes fast and it’s the only way to get that bright green, sweet, tender bean. Here’s how to do it:
- Shell from the pods. Open each large green pod and pop out the individual beans. They’ll still have a thick, opaque skin on them at this point. Discard the pods.
- Blanch the beans. Drop the shelled beans into a pot of boiling water for about 5 minutes. This loosens the second skin and softens the beans.
- Ice bath and peel. Transfer the blanched beans to a bowl of ice water to cool, then gently squeeze each bean to slip it out of its outer skin. You’ll be left with bright green, tender beans. This is the part that takes a few minutes, but it’s honestly pretty satisfying once you get a rhythm going.
- Make the puree. Add the peeled beans to a food processor with the juice of one lemon, lemon zest, fresh mint leaves, salt, and extra-virgin olive oil. Blend until you reach a smooth, hummus-like consistency. If it’s too thick, add a little water, one tablespoon at a time, until it’s spreadable.
- Toast the bread. Slice a baguette on the diagonal and brush with olive oil. Toast in a 400°F oven for about 5 to 7 minutes until golden and crisp.
- Assemble. Spread a thin layer of fresh ricotta on each crostini (if using), then top with a generous spoonful of the fava bean puree. Finish with a fresh mint leaf and a drizzle of olive oil.
See the full recipe and tips in the printable recipe card below.
How to Serve Fava Bean Crostini
These are perfect as a spring appetizer or as part of a bigger spread. Set them out on a platter with some good olives, a simple salad, and a glass of crisp white wine and you have an effortless, beautiful start to any meal.
A few ideas for variations:
- Add a sprinkle of flaky sea salt and a crack of black pepper on top before serving.
- Try a thin shaving of Pecorino Romano instead of (or in addition to) the ricotta.
- Swap the mint for fresh basil if that’s what you have on hand.
- Use the puree as a dip with crudités or crackers instead of on crostini.
Storage
- The fava bean puree stores beautifully in an airtight container in the fridge for up to 3 days.
- Press a piece of plastic wrap directly onto the surface to prevent browning, just like you would with guacamole. Assemble the crostini right before serving so the bread stays crisp. The puree does not freeze well (the texture changes), so plan to use it within a few days.
Fava Bean Crostini with Mint & Ricotta
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 12 crostini
Description
This fava bean crostini recipe is a beautiful spring appetizer. Creamy fava bean puree with fresh mint, lemon, and olive oil on toasted bread with a layer of ricotta. Simple, elegant, and perfect for entertaining.
Ingredients
- 1.5 pounds whole fava bean pods (yields about 2 cups shelled beans)
- Juice of 1 lemon (about 1.5 tablespoons)
- 2 teaspoons lemon zest
- 10 large fresh mint leaves, plus more for garnish
- 1/2 teaspoon salt (more to taste if needed)
- 2 to 4 tablespoons extra-virgin olive oil
- 1 to 2 tablespoons water (if needed to thin)
- Optional: 3 tablespoons freshly grated parmesan cheese
- 1 baguette, sliced on the diagonal into about 12–16 pieces
- Extra-virgin olive oil, for brushing
- Fresh ricotta cheese (optional)
- Fresh mint leaves, for garnish
Instructions
- Shell the fava beans. Remove the beans from their large green pods by opening each pod and popping out the individual beans. Discard the pods.
- Blanch. Bring a pot of water to a boil. Add the shelled fava beans and cook for 5 minutes. Drain and transfer immediately to a bowl of ice water to cool.
- Peel the inner skins. Once cool, gently squeeze each bean to slip it out of its thick outer skin. Discard the skins. You should have about 2 cups of bright green, tender beans.
- Make the puree. Add the peeled fava beans, lemon juice, lemon zest, mint leaves, parmesean (if using) salt, and 2 tablespoons of olive oil to a food processor. Blend until smooth and the consistency of hummus. Add more olive oil or a tablespoon of water at a time if needed to reach your desired consistency. Taste and adjust salt.
- Toast the bread. Preheat the oven to 400°F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake for 5 to 7 minutes until golden and crisp.
- Assemble. Spread a thin layer of fresh ricotta on each crostini (if using). Top with a generous spoonful of fava bean puree. Garnish with a fresh mint leaf, a drizzle of olive oil, and a pinch of flaky sea salt.
Notes
The puree should be the consistency of hummus. If it’s too thick, add water one tablespoon at a time.
Start with 2 tablespoons of olive oil and add more as needed. You want it smooth and spreadable, not oily.
The ricotta is optional but adds a beautiful creamy base.
Store leftover puree in an airtight container with plastic wrap pressed against the surface for up to 3 days. Assemble crostini right before serving.
About 1.5 pounds of pods yields roughly 2 cups of shelled beans, but this can vary. Buy a little extra if you want to snack on some while you prep (you will).
Fava Bean Crostini FAQs
What do fava beans taste like?
Fresh fava beans have a mild, slightly sweet, almost buttery flavor with a creamy texture. They’re nothing like canned or dried beans. Once you blanch and peel them, they taste green and fresh, similar to a very tender pea but richer.
Do you have to double shell fava beans?
Yes. Fava beans have two layers of protection: the large outer pod and a thick skin around each individual bean. You need to remove both. The outer pod comes off by hand, and the inner skin slips off easily after a quick blanch in boiling water. Skipping the second peel will give you a tougher, more bitter result.
Can I use frozen fava beans instead of fresh?
You can, but the flavor won’t be quite the same. Frozen fava beans are pre-shelled from the pods but usually still have the inner skin on, so you’ll still need to blanch and peel them. Fresh fava beans have a sweeter, more delicate flavor that’s hard to replicate, and since the season is short, I’d recommend making these when you can find fresh ones.
Can I make the fava bean puree ahead of time?
Yes! The puree can be made up to 2 to 3 days ahead and stored in an airtight container in the fridge. Just bring it to room temperature before serving and give it a stir. Assemble the crostini right before you plan to eat them so the bread stays crispy.
How many fava bean pods do I need?
About 1.5 pounds of whole fava bean pods will yield roughly 2 cups of shelled beans (before the second peel). The yield varies depending on the size of the pods and beans, but 1.5 pounds is a reliable starting point for this recipe. Fava beans are also a good source of protein, fiber, and folate, making them a nutrient-dense addition to any meal.
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