📝 About This Recipe
Celebrate the arrival of spring with this vibrant Italian-inspired antipasto that showcases the buttery, nutty essence of fresh fava beans. This dish layers a bright, citrus-kissed fava mash over a cloud of herb-infused whipped ricotta, all resting on golden, garlic-rubbed sourdough. It is a sophisticated play of textures and colors that captures the rustic elegance of the Tuscan countryside in every bite.
🥗 Ingredients
The Fava Mash
- 2 pounds Fresh fava beans (in the pod; yields about 1.5 cups shelled)
- 3 tablespoons Extra virgin olive oil (high quality cold-pressed)
- 1/4 cup Fresh mint leaves (finely chiffonaded)
- 1 Lemon (zested and juiced)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Flaky sea salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Whipped Ricotta Base
- 1 cup Whole milk ricotta (drained of excess whey)
- 1 tablespoon Heavy cream (for silkiness)
- 2 tablespoons Pecorino Romano (finely grated)
Crostini & Garnish
- 1 loaf Sourdough baguette (sliced into 1/2 inch rounds)
- 1 clove Garlic (peeled and halved for rubbing)
- 2-3 Radishes (shaved paper-thin for garnish)
- 1/4 cup Microgreens (for decoration)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Begin by shelling the fava beans from their pods. Discard the pods and collect the bright green beans in a bowl.
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2
Bring a medium pot of salted water to a rolling boil. Prepare an ice bath in a separate bowl nearby.
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3
Blanch the shelled fava beans in the boiling water for exactly 2 minutes. Immediately transfer them to the ice bath with a slotted spoon to stop the cooking and preserve the color.
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4
Once cool, use your thumbnail to pierce the dull outer skin of each bean and squeeze gently; the bright emerald bean should pop right out. Discard the skins.
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5
In a small skillet, sauté the minced shallots in 1 tablespoon of olive oil over medium-low heat for 3-4 minutes until translucent and soft. Set aside to cool.
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6
In a mortar and pestle or a small bowl using a fork, roughly mash the fava beans. You want a chunky texture, not a smooth puree.
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7
Fold in the sautéed shallots, lemon zest, 1 tablespoon of lemon juice, mint, the remaining olive oil, salt, and pepper. Taste and adjust seasoning as needed.
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8
In a food processor or using a whisk, whip the ricotta, heavy cream, and Pecorino Romano until light and airy (about 1-2 minutes).
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9
Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
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10
Toast the bread for 6-8 minutes, turning halfway through, until the edges are golden brown and crisp.
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11
While the bread is still warm, rub one side of each slice with the cut side of the garlic clove to infuse it with a subtle aroma.
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12
To assemble, spread a generous tablespoon of whipped ricotta onto each warm crostini.
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13
Top the ricotta with a heaped spoonful of the fava bean mash.
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14
Garnish each piece with a thin slice of radish, a few microgreens, and an extra drizzle of olive oil.
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15
Finish with a tiny pinch of red pepper flakes and flaky sea salt. Serve immediately while the bread is still crisp.
💡 Chef's Tips
Always double-shell your fava beans; the outer skin is waxy and bitter, while the inner bean is sweet and tender. If you can't find fresh fava beans, frozen ones work well—just skip the podding step but still blanch and peel them. Ensure your ricotta is well-drained; if it's too watery, your crostini will become soggy quickly. For the best flavor, use a very high-quality finishing olive oil for the final drizzle. Don't over-process the fava mash; the rustic, chunky texture is what makes this dish feel authentic and handmade.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Sauvignon Blanc to complement the herbaceous mint. Serve as an elegant appetizer alongside a platter of Prosciutto di Parma and marinated olives. These make a wonderful light lunch when served with a simple arugula and shaved fennel salad. For a brunch twist, top each crostini with a small poached quail egg. Accompany with a sparkling Prosecco for a classic Italian aperitivo hour.