We blend a little oil from the Spring Onion Confit into the favas to show the versatility of the confit oil, but this recipe is plenty tasty with plain extra-virgin olive oil, too. Fava beans are indeed a labor of love—the shelling, blanching, and peeling required to get at the bare beans keeps many would-be fans away from them entirely. If you don’t have favas, or would prefer a shortcut, an equal amount of shelled, thawed edamame will work here as well. Find edamame in frozen food sections of markets.
1/2 cup shelled fava beans (about 6 1/2 oz. shell-on beans)
1 tablespoon oil from Spring Onion Confit (see recipe p. 115) or extra-virgin olive oil
1/2 cup whole-milk ricotta
1/2 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
16 (1/2-oz.) slices whole-grain baguette, toasted
Added sugars 0g
Calcium 4% DV
Potassium 3% DV
How to Make It
Cook beans in boiling water 1 minute; submerge immediately in ice water. Drain well. Peel membranes; discard. Place peeled favas in a mini food processor with oil; pulse until mostly smooth.
Combine ricotta, zest, pepper, and salt in a small bowl. Spread 1 1/2 teaspoons ricotta mixture on top of each toast slice. Top each with 1 1/2 teaspoons fava puree.
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