Crostini With Fava Beans And Ricotta Salata Recipes

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SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS



Spring Pea and Ricotta Crostini with Fava Beans image

"When fava beans are in season, there's nothing like them. Pairing favas with creamy, cheesy peas makes for a yummy bite," says Anne.

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 10

Kosher salt
1 1/2 cups shelled English peas
1 cup shelled fava beans
1 cup ricotta cheese
1/4 cup freshly grated parmigiano, plus more shaved for topping
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons chopped fresh mint
1/2 teaspoon grated lemon zest
1 baguette, sliced 1/4 inch thick
Flaky sea salt, for topping

Steps:

  • Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
  • In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
  • Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
  • Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

ARUGULA AND FAVA-BEAN CROSTINI



Arugula and Fava-Bean Crostini image

Provided by Kay Chun

Categories     Bean     Appetizer     Quick & Easy     Dinner     Arugula     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
  • Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
  • Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
  • Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

FAVA BEANS AND PEAS WITH MINT, BASIL, LEMON RICOTTA ON CROSTINI FOR ST. JOSEPH'S DAY



Fava Beans and Peas with Mint, Basil, Lemon Ricotta on Crostini for St. Joseph's Day image

The luscious flavors of Spring! Freshly shucked fava beans and peas nestled on a bed of fluffy, lemon-scented ricotta cheese, and grilled Italian toasts. This is so easy and flavorful. The secret is using fresh fava beans.

Provided by Homemade Italian Cooking with Cara

Categories     Appetizer

Time 15m

Number Of Ingredients 9

1 cup shelled (skinned, fresh fava beans)
1 cup thawed frozen peas
2 TB of good olive oil
¼ cups each fresh mint and basil (chopped)
1 clove garlic
1 lemon
Salt (red & black pepper)
1 ½ cup fresh Ricotta cheese (skim-milk or whole)
French baguette or Italian bread (sliced)

Steps:

  • Shell the fresh fava beans. Boil them in a pot for 2 minutes on the stove, and then dunk in an ice bath to stop the cooking. You don't want them mushy. Once cooled it is easy to pull off the outer skin to reveal the delicious bright green fava bean inside.
  • In a small bowl, grate lemon zest to the Ricotta cheese. Add juice of half lemon, olive oil, salt and black pepper. Mix and refrigerate to chill.
  • Saute the garlic, fava beans and peas in a tablespoon of olive oil in a pan on the stove for 2-3 minutes. Add salt, red & black peppers, mint, and basil. Turn off the heat.
  • Brush olive oil on both sides of the sliced bread and toast in a grill pan.
  • To assemble, place a dollop of the lemon ricotta on a toasted bread slice, top with a tablespoon of fava beans. Garnish with fresh basil/mint.

CROSTINI OF FAVA BEAN PUREE, FRESH RICOTTA, AND MOREL MUSHROOMS



Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 12

1/2 cup olive oil
1 baguette, sliced into 40 (1/4-inch) thick slices
1 cup peeled and cooked fava beans
1/2 cup extra-virgin olive oil
1 clove garlic
1 lemon, juiced
2 tablespoons grated Parmesan
Salt and pepper
1 cup fresh morel mushrooms, sliced into 1/4-inch thick rings (you may substitute any mushrooms available)
2 tablespoons minced shallots
2 tablespoons olive oil
1/2 cup fresh ricotta

Steps:

  • Preheat oven to 400 degrees F.
  • Using a pastry brush, brush a cookie sheet with oil. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil. Bake until golden brown, approximately 6 minutes.
  • With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste.
  • In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender. Season the mixture with salt and pepper, to taste.
  • Spread a spoonful of the fava puree on each slice of baguette and then top with a small amount ricotta then garnish with a piece of cooked morel.

FRESH RICOTTA AND FAVA BEAN BRUSCHETTA



Fresh Ricotta and Fava Bean Bruschetta image

Categories     Bean     Cheese     Garlic     Bake     Vegetarian     Quick & Easy     Ricotta     Basil     Spring     Healthy     Boil     Bon Appétit

Yield Makes 8 (appetizer) servings

Number Of Ingredients 6

1 1/2 cups shelled fresh fava beans (from about 1 1/2 pounds) or 1 1/2 cups frozen baby lima beans
8 4x3x1/2-inch slices country-style bread, cut in half crosswise
8 garlic cloves, cut in half crosswise
15 ounces fresh ricotta cheese or whole-milk ricotta cheese
Extra-virgin olive oil
1/3 cup thinly sliced fresh basil

Steps:

  • Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.

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