We often eat ‘little snacks’ in the afternoons at weekends instead of proper lunches. Different kinds of crostini are one of my favourite choices and these simple, fresh-tasting and brightly-coloured fava bean, mint & ricotta ones don’t disappoint!
I’ve hesitated posting this fava bean, mint & ricotta crostini for a few weeks, not because I’ve fallen out with the recipe but because I’ve been letting myself get distracted by oozy, gooey and frankly a bit naughty things full of chocolate and peanuts and cream cheese (like this, this – oh, and this). But hey, let’s not get distracted again!
So I’ve decided that today is the day to give these humble but super tasty little toasts their moment, because a moment they do indeed deserve!!
Fava beans (seems weird calling them this because here they are well and truly called broad beans!) are one of those foods that I’ve seen in supermarket salads and thrown into recipes by the likes of Jamie Oliver over the last few years but have never got around to doing much with myself (let’s make that ‘doing anything with’).
But a few weeks ago, I had a bit of ‘fava bean/broad bean good fortune’ when I popped into a luxury supermarket in my city and found a little microwavable bag of them being sold off for a song at the end of day. ‘Hmmm, now I’m sure I could come up with something yummy to do with those’ I thought. I had a bit of ricotta cheese left over in my fridge and some fresh mint on my window sill and thus this simple and tasty little snack was born!
What a riveting little story, hey? 😉
Well, particularly riveting it may not be, but seriously now, I was more impressed with myself than I probably should have been when I was munching on this crostini. I’m a fan of ricotta cheese in any shape or form, but it really does contrast well with the sweet nutty-ness of the smashed-up beans. A bit of mint and lemon juice and zest adds another dimension of taste and a good added drizzle of really good quality olive oil just makes this a proper Mediterranean snack!
I ate at least 3 of these all to myself as a mid-morning snack and could have eaten at least 3 more. And why not? Nothing really to feel any guilt about here! I think they’d really shine though as a canapé or appetizer at a dinner party – they definitely seem posh enough to me.
So next time you go to the supermarket, don’t bypass those sexy broad beans like I used to!! Grab a pack or two, get popping them out of their skins (very satisfying, I can assure you!) and throw together some of these delicious crostini for a posh weekend snack!
Fava bean, mint & ricotta crostini
Ingredients
- 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
- 1/2 a clove of garlic
- 3 tablespoons ricotta cheese
- salt & pepper
Instructions
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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.
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Add the olive oil, lemon zest, a couple of squeezes of lemon juice and most of the mint and mix well.
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Toast the bread on both sides, then wipe the top side quickly with the cut side of the garlic.
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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.
Recipe Notes
Slightly adapted from this recipe from The Independent.
You can microwave the fava/broad beans 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 described above.
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Ashley says
08 Jun 15 at 1:58 amI 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
08 Jun 15 at 7:49 amI 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!
Catherine says
08 Jun 15 at 11:49 amDear 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
08 Jun 15 at 10:05 pmHello 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!
Gayle @ Pumpkin 'N Spice says
08 Jun 15 at 1:12 pmThis crostini looks gorgeous, Helen! This is such a creative idea to add in fava beans and mint. I love the flavor combination!
Helen says
08 Jun 15 at 10:04 pmThank 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! 🙂
marcie says
08 Jun 15 at 2:59 pmSo 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
08 Jun 15 at 10:03 pmAw, 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!
[email protected] says
08 Jun 15 at 3:55 pmI 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
08 Jun 15 at 10:01 pmVery happy to have inspired you, Janette! Do try … they’re just delicious!
Lori @ TheHealthMinded.com says
08 Jun 15 at 3:58 pmSuch pretty shots, Helen! Love watching your photography grow. Adore crostini any way I can get it.
Helen says
08 Jun 15 at 10:00 pmAw, 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! 🙂
mira says
08 Jun 15 at 5:10 pmLove finding new interesting recipes here Helen! Never cooked with fav beans, but will definitely try these amazing simple crostini! Pinning!
Helen says
08 Jun 15 at 9:58 pmThanks, 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!
Jess @ whatjessicabakednext says
08 Jun 15 at 5:51 pmLove 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
08 Jun 15 at 9:54 pmThanks, Jess! They’re broad beans – you can get them from M&S in a microwavable pack!
Marissa | Pinch and Swirl says
08 Jun 15 at 6:52 pmI LOVE fava beans and we’ll be getting some in our CSA share this week. I am SO trying this!!
Helen says
08 Jun 15 at 9:53 pmOhhh please do, Marissa! Pop back and let me know what you thought if you do … 🙂
Kathleen | HapaNomNom says
08 Jun 15 at 8:37 pmOh Helen, that bright green is GORGEOUS! I just love all of the fresh and zippy flavors on this crostini! Great photos too!
Helen says
08 Jun 15 at 9:52 pmHey thanks, Kathleen! I take a compliment from you on my photography as a compliment indeed 😉
[email protected] says
08 Jun 15 at 9:10 pmThis 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
08 Jun 15 at 9:51 pmHi, 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!
Meggan | Culinary Hill says
09 Jun 15 at 5:59 amSpeaking 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
09 Jun 15 at 10:42 pmMeggan, 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!
Lorraine @ Not Quite Nigella says
09 Jun 15 at 9:25 amIt’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
09 Jun 15 at 10:40 pmOh my goodness, now I will think of Hannibal too when I eat these … teeheehee! We call them broad beans too … thank goodness!
Eva says
09 Jun 15 at 2:05 pmCes 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
09 Jun 15 at 10:39 pmMerci, 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! 🙂
Dini @ Giramuk's Kitchen says
09 Jun 15 at 2:08 pmoh 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
09 Jun 15 at 10:37 pmWow, you travel in style, Dini!! Fava beans taste amazing, don’t they? I love the texture and colour, too!
Kelley @ Chef Savvy says
09 Jun 15 at 8:41 pmWhat a pretty appetizer! I love anything with ricotta on it too! So yummy.
Helen says
09 Jun 15 at 10:35 pmThank you, Kelley! I’m a big fan of ricotta, too, and it really does go wondefully on a crostini!
Brian Jones says
10 Jun 15 at 7:16 amNow 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
10 Jun 15 at 5:14 pmHello Brian! Thanks so much for passing by, and really happy that you feel inspired to make this! 🙂
Shashi at RunninSrilankan says
10 Jun 15 at 7:17 pmNow, 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
11 Jun 15 at 9:23 pmActually, 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!
Cathleen @ A Taste Of Madness says
14 Jun 15 at 3:29 amThis looks so good! It’s been a while since I last had fava beans…
Helen says
19 Jun 15 at 3:59 pmHello, Kathleen! Hope you try this some time! It’s sooo good for something so simple.