Thomas J. Story
Store-bought ricotta and crackers work fine in this recipe, which is a great way to open a meal that is a rite of spring.
This recipe, and others like it, can be found in the article “9 Ways with Fava Beans” and in “Vegetarian Dishes You Need to Make This Easter.”
Shell fava beans (you will have about 2 cups). Boil beans in salted water 2 minutes, then rinse with cold water until cool.
Peel tough skin from each bean by tearing it open at its round end and popping out the bean.
Spread crackers with a thin layer of ricotta and top with favas and mint. Sprinkle with salt and drizzle with oil.
Make ahead: Peeled fava beans, up to 1 day, covered and chilled.
Note: Nutritional analysis is per cracker (if using homemade).
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.