Spring Pea And Ricotta Crostini With Fava Beans Recipes

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

Time 15m

Number Of Ingredients 9

Ingredients

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.

PEA AND RICOTTA CROSTINI

Pea and Ricotta Crostini image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 French baguette, sliced 1/2 inch on the bias
1/4 teaspoon chili oil
1 whole clove garlic plus 1/4 teaspoon minced garlic
1 cup shelled fresh or frozen peas
3/4 cup ricotta cheese
1/4 cup fresh goat cheese
2 tablespoons coarsely grated Parmesan, plus freshly grated for garnish
1 teaspoon lemon zest
Sea salt

Steps:

Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.

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