Fava Bean Mash Ricotta Toasts Recipe | Fresh Tastes Blog | PBS Food

Fava Bean Mash Ricotta Toasts

Fava Bean Mash Ricotto Toasts recipe

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I love any excuse to eat bread, especially since I’m currently on a diet-thingy which prohibits anything fun a.k.a. grains.  Sometimes, especially when given the right excuse, rules are meant to be broken and a few days ago when the fava beans at the market were looking super cute, I decided it was time to live on the edge.

Fava Bean Mash Ricotto Toasts recipe

I’m not gonna lie, favas are a bit of a commitment in terms of preparation. They require two shuckings: the first one is to take the beans out of their pods. The second is to peel away the outer layer of the favas. Both can happen quickly but I encourage you to enlist some help, especially when making big batches.

Fava Bean Mash Ricotto Toasts recipe

Since favas take a bit of preparation work, I always make sure the rest of the dish is simple and easy. This dish falls into that category. It’s perfect to eat for a snack by yourself or to serve at a get-together. The favas are buttery and delicious, while the mint, salt, lemon and olive oil are nice additions. I topped it with a bit of sumac but feel free to use red pepper flakes for a bit of spice.

Fava Bean Mash Ricotto Toasts recipe

Fava Bean Mash Ricotta Toasts



  • 1 pound fava beans, shucked from their pods
  • Juice from 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 mint leaves, minced
  • Salt
  • Sumac, for garnish (or alternatively, red pepper flakes)


  1. Fill a small saucepan with about 3 inches of water and place the pan over moderately medium heat. When the water reaches a simmer, add the fava beans and blanch for about a minute. Drain the favas and run them under cold water until they're cool enough to handle. Peel the rough outer shell of the favas, revealing a bright green bean. Repeat until you've worked your way through all of the fava beans. 
  2. To the jar of a food processor or blender, add the shucked favas, juice from 1 lemon, a splash of water, a few pinches of salt, and mint leaves. Pulse until the mixture resembles a rough puree. With the machine running, drizzle in the oil until the mash is a bit smoother in texture. Salt and pepper to taste. 
  3. Rub the garlic clove on the surface of each slice of bread. Toast the bread under the broiler. If the edges of the bread burn a little, welcome them--they're great added flavor. To assemble the crostinis, divide the ricotta amongst the slices of toast, top with fava bean mash, a dash of salt and a sprinkling of sumac.

Yield: 4-6 crostinis

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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