Ingredients:

  • 1 pound (450g) fresh fava beans in their pods
  • 1 tablespoon (15ml) olive oil, extra virgin
  • 1 clove garlic, minced
  • 1/4 cup (60ml) whole milk ricotta cheese
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon (5ml) lemon zest
  • 2 tablespoons (30ml) fresh mint leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 slices of crusty bread (sourdough, baguette, or ciabatta work well), about 1/2 inch (1cm) thick
  • 1 tablespoon (15ml) olive oil, extra virgin, for brushing
  • Flaky sea salt, for finishing (optional)

Instructions:

  1. Shell the fava beans. Blanch the shelled beans briefly in boiling water, then immediately plunge into ice water to stop the cooking process. Pop the outer skins off the beans to reveal the bright green interior.
  2. Heat olive oil in a small pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn it!
  3. In a small bowl, combine the blanched and peeled fava beans, sautéed garlic and oil, ricotta cheese, lemon juice, lemon zest, and chopped mint. Season with salt and pepper to taste.
  4. Brush the bread slices with olive oil (optional) and toast in a toaster or under a broiler until golden brown and crisp.
  5. Spoon the fava bean and ricotta mixture onto the toasted bread slices.
  6. Sprinkle with flaky sea salt (if using) and serve immediately.