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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


  • 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


  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


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