Free UK Delivery on Orders over £40 - Just £3.95 for Smaller Orders

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


Leave a comment

Comments will be approved before showing up.

Also in Recipes for British Beans, Peas & Quinoa

Vegan Paella with Fava Beans and Carlin Peas
Vegan Paella with Fava Beans and Carlin Peas

by The Cook and Him August 21, 2019

A traditional Spanish dish, paella is usually cooked with fish or meat but The Cook & Him have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.

Read More

Caramelised Onion Ful Nabed with Smoked Quinoa Crackers
Caramelised Onion Ful Nabed with Smoked Quinoa Crackers

by The Cook and Him August 02, 2019

Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.

Read More

Lentil, Camelina & Roast Veg Salad
Lentil, Camelina & Roast Veg Salad

by The Cook and Him August 01, 2019

Nothing beats a simple salad in summer weather, and this one from The Cook and Him combines roasted veg, our British-grown whole lentils and camelina seeds, feta cheese, and scandalously good maple glazed walnuts. For added bursts of umami richness we suggest adding a spoonful of our fermented wholegrain naked barley.

Read More