Ingredients for Crostini With Fava Beans And Ricotta Salata
- 1 cup fresh fava beans
- Ricotta Cheese
- 3 tablespoons extra virgin olive oil
- Fresh Thyme Leave
- Lemon, Zest Of
- Salt and freshly ground black pepper to taste
- Crusty Italian Bread
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How to Make Crostini With Fava Beans And Ricotta Salata
- Shell 1 cup of fresh fava beans and blanch them in boiling water for 2 minutes. Immediately transfer to an ice bath to stop the cooking process.
- Once cool enough to handle, gently squeeze each fava bean to remove the inner bean from its outer skin.
- In a medium bowl, gently combine the shelled fava beans, 1/2 cup crumbled ricotta salata (or feta, or young pecorino), 2 tablespoons extra virgin olive oil, 1 teaspoon fresh thyme leaves, and zest of 1/2 lemon.
- Season generously with salt and freshly ground black pepper to taste. Set aside.
- Brush both sides of 8 slices of baguette with 1 tablespoon olive oil. Broil in the oven for 2-3 minutes per side, or until golden brown and crispy, flipping halfway through.
- To serve, spoon the fava bean mixture evenly onto the toasted bread slices. Garnish with extra thyme leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
6g
Carbs
5g