Crostini with Fava and Edamame Beans

Crostini with Fava and Edamame Beans

by The Cook and Him January 15, 2018

This recipe from The Cook & Him transforms a simple baguette into these delectable crostini with little more than split fava beans, ricotta, lemon, mint and edamame beans. They're perfect for entertaining - or treat yourself for a weekend lunch.

These tasty bites are another fantastic creation from Sam, Phil and Meg the dog of food and recipe blog The Cook & Him.

The fava beans combine perfectly with ricotta and fresh mint for a delightfully creamy texture and fresh flavour, with the added zing of lemon zest.

Cooking tip: If you're not used to using cup measurements they can be easily converted for any measuring jug as 1 cup = 225ml. The corresponding weights for dry ingredients vary so it's best to measure but you can you an online conversion tool.

Serves 6

Ingredients

  • ½ cup Split Fava Beans
  • 2 cups Vegetable Stock
  • 1 Baguette
  • 125g Ricotta
  • Few drizzles Olive Oil
  • 1 clove Garlic
  • Grated zest of ½ a Lemon
  • 8 leaves fresh Mint
  • Salt and Pepper to season
  • 150g Edamame Beans
  • Handful Alfalfa Sprouts

Method

  1. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Slice the baguette about 1cm thick, place flat on a baking tray in one layer, drizzle with a little olive oil over each slice then bake for 10-15 minutes. Keep and eye on them, you want them just golden but not burnt! Leave to cool completely
  3. Put the fava beans into a medium saucepan along with the vegetable stock, bring to the boil then simmer for 30 minutes until the beans are quite soft
  4. Drain the beans then rinse under cold water to halt any further cooking, then tip into a food processor along with the ricotta, a drizzle of olive oil, the garlic and lemon zest
  5. Whizz until well combined and smooth then taste, add seasoning and pulse a couple more times to incorporate the salt and pepper
  6. When ready to serve, simply spread a heaped dollop of the fava bean mixture on top of each slice, sprinkle over a few edamame beans and some alfalfa sprouts and serve
  7. These can be prepared an hour or 2 in advance, any longer and the toast might go soggy!



The Cook and Him
The Cook and Him

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Seeded Sourdough Scones with squash, YQ and Broth Mix #1
Seeded Sourdough Scones with squash, YQ and Broth Mix #1

by Henrietta Inman February 28, 2021

There are still lots of squash in storage from their winter harvest. Do try them in these scones for another way to cook with them.

Read More

Swede and Winter Herb Broth with Mix #1
Swede and Winter Herb Broth with Mix #1

by Henrietta Inman February 28, 2021

Swede! Such a beautiful unsung winter vegetable! It makes a perfect pairing with Hodmedod's beautiful, multi-coloured, many-textured, diverse and delicious broth mix.

Read More

YQ Mini Leftover Pies
YQ Mini Leftover Pies

by The Cook and Him December 26, 2020

These little pies from the Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.

Read More