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).