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.
- 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
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!