Fava and Fresh Ricotta Crostini

Fava and Fresh Ricotta Crostini
Uproot Wines/ Food52

When I tasted the Uproot sauvignon blanc, my thoughts went straight to the bright spring flavors of this crostini. The wine, bright and crisp, is matched by the zing of lemon; the wine’s gentle grassiness is a nice complement to the green fava beans. A quiet spring evening, a good friend, a plate of crostini, and a glass of Uproot sauvignon blanc are a perfect way to welcome the season.

6
Servings
373
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  fresh fava beans in their long pods (to yield 1 heaping cup of cooked, shelled beans)
  • Extra-virgin olive oil
  • 1  Teaspoon  finely grated lemon zest
  • Firm, sturdy bread, cut into 3/4-inch-thick slices
  • Juice of 1 lemon
  • Sea salt or kosher salt
  • 1 1/2  Cup  best-quality ricotta
  • Freshly ground black pepper

Directions

Preheat oven to 425 degrees. Rinse and pat dry the whole fava bean pods. Put them on a rimmed baking sheet in a single layer. Toss them with 2 tablespoons of olive oil.

Roast the beans for 10 minutes, tossing them once during cooking, or until the pods have substantially softened.

Allow beans to cool until they can be handled. Shell them, then remove the beans from the individual shells, and set them aside in a bowl.

Season the beans with the lemon zest, juice, 1/2-1 teaspoon of salt, a few grinds of black pepper, and about 2 tablespoons of olive oil.

Toast or grill the bread. Spread 2-3 tablespoons of ricotta on each toast, then divide the favas evenly over the ricotta. Drizzle with a bit more olive oil. Serve right away.

Pour yourself a glass of Uproot and enjoy!
 

Nutritional Facts

Total Fat
18g
26%
Saturated Fat
9g
38%
Cholesterol
147mg
49%
Carbohydrate, by difference
3g
2%
Protein
46g
100%
Vitamin A, RAE
54µg
8%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Calcium, Ca
160mg
16%
Choline, total
8mg
2%
Folate, total
7µg
2%
Iron, Fe
3mg
17%
Magnesium, Mg
44mg
14%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
404mg
58%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
171mg
11%
Water
134g
5%
Zinc, Zn
8mg
100%