- Walnut Oil
- 1 1/4 pounds fava beans, in pod
- 3/4 cup whole milk ricotta
- 1 lemon
- 1 small bunch fresh mint (roughly ten leaves)
- kosher salt
- freshly ground black pepper
- 1 clove garlic
(toast the bread)
- Preheat oven to 350 degrees F. Fill a medium saucepan with water and bring to a boil.
- Cut baguette into 1/2-inch slices using a serrated knife. Arrange slices in a single layer on a baking sheet. Pour some walnut oil in a small bowl, and brush it on each slice. If you don’t have a pastry brush, you can drizzle the oil straight from the bottle.
- Place the baking sheet on the rack closest to the heat (top or bottom, depending on your oven). Bake for 8 minutes.
(cook the fava beans)
- While the bread is toasting, remove the fava beans from their pods by snapping off one of the ends and splitting the pod open with your fingers. Remove the beans and set aside.
- Once the water is boiling, carefully drop in the beans and cook for 4 minutes. Drain the beans over a strainer and set aside.
(prep the ricotta spread and topping)
- Scoop the ricotta cheese (3/4 cup) into a small bowl. Zest the lemon and add it to the ricotta. Stir and set aside.
- Chop the fresh mint to yield 1 tablespoon. Juice the lemon to yield 1/2 tbsp of juice. To a medium bowl, add the chopped mint, lemon juice, olive oil (1 1/2 tbsp), kosher salt (1/2 tsp), and black pepper (1/4 tsp).
(make the fava bean mixture)
- Peel the fava beans. It’s ok if the beans split or break as we’ll mash them up later.
- Add the peeled beans to the mint-lemon mixture. Use a fork to break up the beans, leaving some beans whole. Taste and adjust salt as needed.
(spread and serve)
- Peel the garlic clove and slice in half, crosswise. Rub the cut side of the garlic on top of each toast.
- Spread the ricotta mixture on each toast, then top with a spoonful of the fava bean mixture. For optional garnish, you can add a drizzle of walnut oil and flaky sea salt.
A Confetti Kitchen Original recipe