Fava Beans and Peas with Mint, Basil, Lemon Ricotta on Crostini for St. Joseph’s Day
The luscious flavors of Spring! Freshly shucked fava beans and peas nestled on a bed of fluffy, lemon-scented ricotta cheese, and grilled Italian toasts. This is so easy and flavorful. The secret is using fresh fava beans.
Prep Time 15minutes
Total Time 15minutes
Author Homemade Italian Cooking with Cara
1cupshelledskinned, fresh fava beans
1cupthawed frozen peas
2TBof good olive oil
¼cupseach fresh mint and basilchopped
Saltred & black pepper
1 ½cupfresh Ricotta cheeseskim-milk or whole
French baguette or Italian breadsliced
Shell the fresh fava beans. Boil them in a pot for 2 minutes on the stove, and then dunk in an ice bath to stop the cooking. You don’t want them mushy. Once cooled it is easy to pull off the outer skin to reveal the delicious bright green fava bean inside.
In a small bowl, grate lemon zest to the Ricotta cheese. Add juice of half lemon, olive oil, salt and black pepper. Mix and refrigerate to chill.
Saute the garlic, fava beans and peas in a tablespoon of olive oil in a pan on the stove for 2-3 minutes. Add salt, red & black peppers, mint, and basil. Turn off the heat.
Brush olive oil on both sides of the sliced bread and toast in a grill pan.
To assemble, place a dollop of the lemon ricotta on a toasted bread slice, top with a tablespoon of fava beans. Garnish with fresh basil/mint.