Fava Bean Toast With Ricotta & Mint
Simple crostini topped with ricotta and nutty fava beans flavoured with lemon and mint. I promise you, these are absolutely delicious - and no effort at all to make (bonus!).
Servings: 2
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
- 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.a big handful of fava/broad beans
- Add the olive oil, lemon zest, a couple of squeezes of lemon juice and most of the mint and mix well.2 tablespoons extra virgin olive oil, 1 lemon zest + a little of the juice, 10 mint leaves
- Toast the bread on both sides, then wipe the top side quickly with the cut side of the garlic.2 thick slices of freshly baked bread e.g. sourdough, ½ a clove of 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.3 tablespoons ricotta cheese, salt & pepper
Notes
Preparing the broad beans: 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.
Nutrition
Calories: 258kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 167mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 30.2mg | Calcium: 111mg | Iron: 1.6mg
