Ricotta on toast? Yep. And it’s absolutely delicious when piled with a simple mix of fresh-tasting, brightly coloured fava beans and mint! You could say it’s a kind of (very) fancy beans on toast!
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Why fava beans are underrated
Fresh fava beans (otherwise known as broad beans) are one of those vegetables that don’t get enough attention.
Some people have been put off them (Mr. Scrummy included) by well-intentioned mothers boiling them to a tasteless mush. Others – myself included – just may not have many ideas about what to do with them.
Here’s one very simple idea. If you’re on the fence about fava beans, I think this ricotta toast idea might change your mind!
What’s so great about this?
- It’s simple but fancy, which makes it perfect for appetizer bites, classy party plates, healthy snacks, and more.
- You only need 7 ingredients plus seasoning.
- It’s quick and easy to make, not to mention light and healthy.
- The mild ricotta cheese goes really well with the sweet nutty flavour of the smashed-up beans. Mint and lemon add another dimension of taste as does a drizzle of good quality olive oil. Fan of the Mediterranean diet? This one’s for you!
About the ingredients
As already mentioned, you need just 7 fairly basic ingredients plus seasoning to make these.
bread: You need smallish and thick slices of Italian or French style bread such as ciabatta or French baguette.
ricotta cheese: Any works, although I prefer the one with a bit of texture. So not the ‘smooth’ one.
olive oil: Good quality! Just a couple of tablespoons.
a lemon: Mostly the zest, but a little squeeze of the juice too.
fresh mint leaves: To make the whole thing sing!
a clove of garlic: Halve it. Then wipe over the toasted bread, bruschetta style!
ricotta cheese: Just a few tablespoons. Spread thickly over the bread.
How to cook fava beans/broad beans
There are 2 ways to make these. Take your pick!
Method 1: BOIL (in the skins) for 5 minutes. Drain. Then pop out of the skins (very satisfying!).
Method 2: MICROWAVE (still in the skins). Place in a microwave safe bowl or container with a bit of water. Cover with plastic wrap. Microwave on high for 3 minutes. Drain and pop out of the skins as above.
How to make these
Like all of the best simple but classy appetizers, there are just a few steps to making these yummy little ricotta crostini:
Step 1: Cook fava beans/broad beans as described above. Cool and pop out of skins.
Step 2: Mix cooked beans with chopped fresh mint, olive oil and lemon zest and a bit of juice.
Step 3: Toast bread slices and wipe with cut side of a garlic clove.
Step 4: Spread toast with ricotta cheese. Pile bean mixture on top. Garnish with more mint!
So simple. But look how gorgeous they are!
How to serve them
It’s best to serve these immediately when the toast is crispy and warm.
You can however prepare the fava bean topping ahead of time if you like.
I think these are quite adaptable. Serve them:
- as a party plate
- as a classy but simple dinner appetizer
- as a healthy and classy light lunch or snack
- as a fancy breakfast or brunch
Recipe FAQ
Fava beans/Broad beans are in season in the summer.
If you can’t get fresh fava or broad beans, feel free to use frozen broad beans for this recipe. Just follow the cooking instructions on the bag and pop out of the skin when cooked as with fresh.
Alternatively, this recipe works very very well with edamame, too! Again, frozen or fresh works!
I’m glad you asked! I think this would be really delicious using some kind of hummus instead of the ricotta cheese. I have plenty of hummus ideas here, or you could buy some kind of pre-made dip.
Of course the simplest way to make it vegan is to use a vegan soft cheese. Pesto would work too!
No, not at all! You can microwave them instead if you like 😉
Just place in a bowl with a tiny bit of water, cover with cling film with a hole pierced in it and microwave for 3 minutes. Then cool, drain and pod as you would if you boiled them.
More ricotta toast ideas
I love love love this idea. But there are so many other things you can do with ricotta toast. Just spread toast thickly with ricotta cheese and then add:
- a drizzle of honey, chopped nuts and perhaps a few slices of banana and a sprinkle of cinnamon
- sliced avocado and toasted pumpkin seeds, sesame seeds, or pine nuts
- slow roasted tomatoes and fresh basil (in fact check out this slow-roasted tomatoes and ricotta bruschetta recipe)
- fresh figs and honey (when figs are in season)
- strawberries and black pepper (it’s good, I promise!). In fact, any fruit works…
- sundried tomatoes and olives
More delicious crostini and bruschetta recipes
- Think classy, healthy and adaptable with this smoked salmon bruschetta with smashed avocado and feta. Makes a perfect special brunch or lunch treat.
- The flavours in this sweet potato, chorizo and feta bruschetta meld together perfectly. You have to try it!
- Ever tried a classic Spanish pan con tomate? Think a Spanish version of bruschetta. It’s incredible in its simplicity!
- This slow-roasted tomato and ricotta bruschetta hits the spot like you wouldn’t imagine. Perfect for parties, appetizer plates and snacks.
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Fava bean, mint and ricotta crostini
Ingredients (UK/Australia? Click below for grams/ml)
- a big handful of fava/broad beans
- 2 tablespoons extra virgin olive oil
- 1 lemon zest + a little of the juice
- 10 mint leaves roughly chopped
- 2 thick slices of freshly baked bread e.g. sourdough ciabatta OR 4 smaller slices e.g. from a French stick or smaller ciabatta loaf
- ½ a clove of garlic
- 3 tablespoons ricotta cheese
- salt & pepper
Instructions
- Boil the fava/broad beans for 5 minutes (or microwave – see note below), then rinse under cold water and drain. Then squeeze the beans out of their skins and place in a bowl.
- Add the olive oil, lemon zest, a couple of squeezes of lemon juice and most of the mint and mix well.
- Toast the bread on both sides, then wipe the top side quickly with the cut side of the garlic.
- Spread the bread generously with the ricotta, then top with the fava/broad bean mixture. Grind over salt & pepper to taste, then garnish with the rest of the mint. Serve immediately while still warm.
Ivan Majhen says
Hi, I’m Ivan Majhen and I’m live in Chippenham, UK. This recipe looks so beautiful and I think it’s tested so yummy. But where I can buy beans?
Helen says
Hi Ivan! So glad you like the look of this recipe – it really is delicious. Fava beans are also sometimes called ‘broad beans’ (definitely in the UK that’s what they are called). If you can’t find any in the fresh section of the supermarket, you’ll definitely be able to find frozen ones. Frozen will work fine! just cook according to the packet instructions, then peel and use the insides only. Enjoy!
Cathleen @ A Taste Of Madness says
This looks so good! It’s been a while since I last had fava beans…
Helen says
Hello, Kathleen! Hope you try this some time! It’s sooo good for something so simple.
Shashi at RunninSrilankan says
Now, I’d be “more impressed with myself than I probably should have been when I was munching on this crostini” too – fava beans and ricotta is a winning combo – should I dare say that, at times, they are almost comparable to chocolate and PB? 🙂
Helen says
Actually, I think I would agree with you, Shashi! This really is a winning combo, and I feel like I could knock them back like chocolate and pb … strangely!
Brian Jones says
Now that does sound really good and we look to have a healthy crop of Fava beans this year, will definitely be munching on this 🙂
Helen says
Hello Brian! Thanks so much for passing by, and really happy that you feel inspired to make this! 🙂
Kelley @ Chef Savvy says
What a pretty appetizer! I love anything with ricotta on it too! So yummy.
Helen says
Thank you, Kelley! I’m a big fan of ricotta, too, and it really does go wondefully on a crostini!
Eva says
Ces tartines me font penser que l’été n’est pas très loin ! Sa couleur, sa gaité, tout mes plaît dans ces petites merveilles ! Toi a bien fait laissé d’un côté les gourmandises pour un petit moment !
Helen says
Merci, Eva! Dieu merci, l’ete n’est pas loin! J’ai tres envie d’en faire plus de ces tartines … et les manger dans le jardin avec un verre de vin blanc! 🙂
Lorraine @ Not Quite Nigella says
It’s definitely spring when these beauties come around! Every time I hear the words fava beans I think of Hannibal Lecter so we tend to call them broad beans in our household (although it does make me wonder what they’re like with a nice chianti! ;)).
Helen says
Oh my goodness, now I will think of Hannibal too when I eat these … teeheehee! We call them broad beans too … thank goodness!
Dini @ Giramuk's Kitchen says
oh wow!! This looks delicious!! I fell inlove with Fava Beans when they served it to me as Airplane food (Fancy that??) but this looks SO much more delicious than that :DPlus I LOVE crostini so this is a WIN WIN for me! 😀
Helen says
Wow, you travel in style, Dini!! Fava beans taste amazing, don’t they? I love the texture and colour, too!
Meggan | Culinary Hill says
Speaking of Jamie Oliver, does he cater to use Yanks and call them Fava beans, too, I wonder? 😉 But these little bites of goodness are SO PRETTY! I love that green color. And I love that you just decided to smash them up and put them on bread and ricotta. Genius, Helen, and it comes so naturally to you! And with the garlic & mint… yum. I have a mint plant growing on my patio now which is fortunate because I hate buying the stuff at the grocery store, it’s just a pain and doesn’t last long enough. But now I always have it around. Well done my friend, I love this appetizer! Pinning!
Helen says
Meggan, you are TOO KIND! Thank you for your lovely words … mint spreads brilliantly in gardens. Unfortunately I don’t have a garden right now, but I sooo wish I did so I could grow herbs in it at least! I’m trying to keep some mint on my windowsill, but to be honest it isn’t doing so well. Better than nothing but yes, let’s hope it isn’t too many years before I get that garden!
[email protected] says
This is totally my kind of food! I have a theory that pretty much any veggie can be made into a crostini / bruschetta. I made something similar the other day but I also had some asparagus piled on top. It was a rip off from Jamie Oliver’s restaurant!! This looks better than Jamie’s. AND I bet you didn’t pay $12 for 2 slices. 😉
Helen says
Hi, Nagi! I think you might be right about that theory! Add a little tangy cheese and you’ve got one very delicious little snack …
Happy to hear this is similar to (but better than!)a Jamie recipe. I actually pinched the recipe for this from a broadsheet newspaper, just to get the proportions right, and I think I remember reading that it’s popular in a particular good restaurant. Anyway, glad you like it. And nope, certainly won’t cosst $12 a slice!
Marissa | Pinch and Swirl says
I LOVE fava beans and we’ll be getting some in our CSA share this week. I am SO trying this!!
Helen says
Ohhh please do, Marissa! Pop back and let me know what you thought if you do … 🙂
Jess @ whatjessicabakednext says
Love this crostini, Helen! That colour is amazing! I’ve never tried fava beans before, but they sound delicious too. Love the feta cheese! Perfect summer appetiser!
Helen says
Thanks, Jess! They’re broad beans – you can get them from M&S in a microwavable pack!
mira says
Love finding new interesting recipes here Helen! Never cooked with fav beans, but will definitely try these amazing simple crostini! Pinning!
Helen says
Thanks, Mira! You’ll love the fava beans – they are a bit like edamame, if you’ve ever tried those? It’s the colour I love the most!
Lori @ TheHealthMinded.com says
Such pretty shots, Helen! Love watching your photography grow. Adore crostini any way I can get it.
Helen says
Aw, thanks so much, Lori! Those sorts of compliments mean a lot to me. I must say my photography went through a ‘dodgy’ patch while I was struggling with the lack of light here in the winter, but now that summer’s here I’m ‘back in my flow’ a bit. Hopefully I can figure out the artificial light a bit more before next winter arrives! 🙂
[email protected] says
I haven’t had broad beans in a long time and now you’ve inspired me with this delicious recipe. I must try this.
Helen says
Very happy to have inspired you, Janette! Do try … they’re just delicious!
marcie says
So I’m the biggest fava bean fan, and if that’s in the title, I know I’m going to love it! Then I saw your photos, and WOW. These look so delicious, Helen, and this is my kind of snack!
Helen says
Aw, thanks so much for the lovely words, Marcie! I’m pretty sure you’d like these then, as you’re such a fava bean fan! They go really really well with the mint and ricotta … really hope you do try them!
Kathleen | HapaNomNom says
Oh Helen, that bright green is GORGEOUS! I just love all of the fresh and zippy flavors on this crostini! Great photos too!
Helen says
Hey thanks, Kathleen! I take a compliment from you on my photography as a compliment indeed 😉
Gayle @ Pumpkin 'N Spice says
This crostini looks gorgeous, Helen! This is such a creative idea to add in fava beans and mint. I love the flavor combination!
Helen says
Thank you so much, Gayle! The fava beans and mint go really, really well and I hope you give these a go to find out for yourself! 🙂
Catherine says
Dear Helen, what a fresh and beautiful dish. It is such a healthy alternative to snacking too. Also perfect as appetizers for a summer gatherings. xo, Catherine
Helen says
Hello Catherine! Thank you so much for the kind words! You’re right that these are a pretty healthy snack. I’m definitely going to make them when next entertaining this summer. I love the bright green!
Ashley says
I really enjoy fava beans but I don’t know if I’ve ever used them in my own kitchen! These crostini look awesome! Especially with the ricotta!
Helen says
I know, Ashley, I was the same, but this is such a quick tasty snack I’ll definitely be making it again … and seeing what else I can do with fava beans. Hope you had a great weekend!