Thomas J. Story
Yields8 servings (16 crackers)
We picked the favas from our garden and made ricotta from the milk of Holly, Sunset's cow (she lives on a farm south of our office). Store-bought ricotta and crackers work fine in this recipe—but if you want to make your own, as we did, you'll learn how in our book.

How to Make It

Step 1
1

Shell fava beans (you will have about 2 cups). Boil beans in salted water 2 minutes, then rinse with cold water until cool.

Step 2
2

Peel tough skin from each bean by tearing it open at its round end and popping out the bean.

Step 3
3

Spread crackers with a thin layer of ricotta and top with favas and mint. Sprinkle with salt and drizzle with oil.

Step 4
4

Make ahead: Peeled fava beans, up to 1 day, covered and chilled.

Step 5
5

Note: Nutritional analysis is per cracker (if using homemade).

Ingredients

 3 pounds fava beans in the pod
  Fine sea salt
 16 large buttermilk or whole-wheat crackers
 1 cup ricotta
  About 1/2 cup thinly sliced peppermint leaves
  About 1/4 cup extra-virgin olive oil

Directions

Step 1
1

Shell fava beans (you will have about 2 cups). Boil beans in salted water 2 minutes, then rinse with cold water until cool.

Step 2
2

Peel tough skin from each bean by tearing it open at its round end and popping out the bean.

Step 3
3

Spread crackers with a thin layer of ricotta and top with favas and mint. Sprinkle with salt and drizzle with oil.

Step 4
4

Make ahead: Peeled fava beans, up to 1 day, covered and chilled.

Step 5
5

Note: Nutritional analysis is per cracker (if using homemade).

Favas and Ricotta on Buttermilk Crackers