Crostini con Ricotta e Fave (Crostini with Ricotta and Broad Beans)
Why this recipe works
- Crisp and creamy contrast: Toasted sourdough gives the crostini structure, while ricotta adds a soft, creamy layer under the beans.
- Bright, balanced topping: Lemon juice and extra-virgin olive oil lift the broad beans and keep the ricotta from feeling heavy.
- Fast to assemble: The beans are briefly blanched while the bread toasts, making this a practical appetiser in under 30 minutes.
Get the most out of this recipe
Ingredient notes
- Fresh or frozen broad beans: Both work well here; frozen beans are convenient and still give a bright, sweet result after a short blanch.
- Skin larger beans: If the broad beans are large or tough-skinned, slip off the outer skins after blanching for a sweeter, more tender topping.
- Use good ricotta: A creamy, well-drained ricotta gives the cleanest texture and helps the topping sit neatly on the toast.
Texture tips
- For crisper crostini: Toast the bread until lightly golden and firm at the edges before adding the ricotta, so it stays crisp for longer.
- Top just before serving: Keep the ricotta and bean mixture off the toast until close to serving, especially if the crostini will sit out for a while.
Make-ahead tips
- Store separately: Keep the bean mixture and ricotta in separate airtight containers, then toast fresh bread and assemble when needed.
- Refresh the toast: If the bread has softened, refresh it in a 180°C (355°F) oven for a few minutes before topping.
- Best freshly assembled: The flavour holds well, but the texture is best when the crostini are assembled shortly before serving.
Serving ideas
- Serve as part of an antipasto spread: Pair with olives, marinated vegetables or a simple green salad for a light Italian-style starter.
- Finish with herbs: A final scattering of torn mint keeps the topping fresh and aromatic.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Bring a large pot of water to the boil for the beans.
- Blanch the fava beans for 2–3 minutes until bright green and just tender. Drain well in a colander and let them steam-dry for a minute.
- Arrange the sourdough bread on a baking tray and brush or drizzle with 1 tbsp of the extra virgin olive oil. Toast for 6–8 minutes, turning once, until crisp and lightly golden.
- In a mixing bowl, toss the warm beans with the remaining extra virgin olive oil, the juice of the lemon, black pepper, and chili flakes. Tear the fresh mint and fold most of it through, reserving a little to finish.
- Spread ricotta over each crostini, then spoon the lemony bean mixture on top. Finish with the reserved mint and serve warm or at room temperature.
Recipe notes
Tips
- For the creamiest topping, bring the ricotta to room temperature while the bread toasts.
- If using larger fava beans, slip off the skins after blanching for a sweeter, more tender bite.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised ricotta.
Substitutions
- Replace sourdough bread with baguette for smaller, crisper crostini.
- Replace ricotta with goat-cheese for a tangier topping.
- Replace chili flakes with black pepper for a milder finish.
Storage
- Refrigerate up to 2 days
- Store the bean mixture and ricotta separately in airtight containers. Toast fresh bread to serve; if needed, refresh leftover crostini in a 180°C (355°F) oven for 3–4 minutes, then top just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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