Smashed Fava Bean & Ricotta Crostini
This elegant Smashed Fava Bean & Ricotta Crostini offers a vibrant, protein-rich alternative to traditional spreads, featuring blanched fava beans lightly smashed with lemon and garlic, piled onto toasted bread with creamy ricotta.
For 4 servings
Bring a medium pot of salted water to a rolling boil. Add the shelled fava beans and blanch for 2-3 minutes, until tender-crisp. Immediately drain the beans and transfer them to an ice bath to stop the cooking process and preserve their vibrant green color.
Once cooled, drain the fava beans and peel off their outer, tougher skins. This step is optional but highly recommended for a creamier texture and brighter color. Discard the skins.
In a medium bowl, gently smash the peeled fava beans with a fork or potato masher, leaving some texture for a rustic feel. Do not over-mash into a smooth paste.
To the smashed fava beans, add the minced garlic clove, the zest and juice of half a lemon, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the chopped fresh mint (if using). Stir gently to combine and taste, adjusting seasoning as needed.
Preheat your oven to 180°C (350°F) or use a toaster. Slice the baguette into 8-10 diagonal pieces, about 1/2 inch thick. Brush both sides of the bread slices lightly with the remaining 1 tablespoon of olive oil.
Arrange the bread slices on a baking sheet and toast in the preheated oven for 5-7 minutes, or until golden brown and crisp. Alternatively, toast in a toaster or pan. Once toasted, rub one side of each crostini with the remaining whole garlic clove for a subtle garlic flavor.
Spread a generous layer of ricotta cheese onto each toasted crostini. Top with a spoonful of the smashed fava bean mixture.
Arrange the crostini on a serving platter. Finish with a light drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, and a pinch of red pepper flakes for a touch of heat and visual appeal.
Serve immediately while the crostini are still warm and crisp. These are best enjoyed fresh.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture and flavor, always use fresh fava beans if available. If using frozen, blanch them directly from frozen for 2-3 minutes and proceed with peeling.
- 2Don't skip peeling the fava beans! While optional, removing the outer skin yields a much more tender, vibrant green, and less bitter fava bean mash.
- 3Use a good quality whole milk ricotta cheese. Its creamy texture and mild flavor provide the perfect counterpoint to the bright fava beans. Avoid low-fat versions which can be watery.
- 4Toast your bread just before serving to ensure maximum crispness. If making ahead, prepare the fava bean mixture and store it separately in the fridge, then assemble just before serving.
Adapt it for your goals.
Cheese Swap
Substitute ricotta with creamy goat cheese for a tangier profile, or crumbled feta for a saltier, more piquant flavor.
Herb & Spice TwistHerb & Spice Twist
Experiment with different fresh herbs like dill, parsley, or chives. Add a pinch of smoked paprika or a dash of sumac to the fava bean mixture for an extra layer of flavor.
Savory ToppingsSavory Toppings
Elevate the crostini with additional toppings such as thinly sliced prosciutto, sun-dried tomatoes, finely diced red onion, or a sprinkle of toasted pine nuts.
Why this is on our healthy list.
Rich in Plant-Based Protein
Fava beans are an excellent source of plant-based protein, contributing to muscle repair and satiety, making this appetizer surprisingly filling.
High in Dietary Fiber
Both fava beans and sourdough bread provide significant dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes gut health.
Packed with Vitamins and Minerals
Fava beans are rich in folate, manganese, copper, and B vitamins, while lemon provides vitamin C, all essential for overall health and immune function.
Frequently asked questions
Yes, you can use frozen shelled fava beans. Simply blanch them directly from frozen in boiling water for 2-3 minutes, then proceed with the ice bath and peeling steps as described in the recipe.
