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Favas and Ricotta on Buttermilk Crackers





Total Time
45 mins

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.”

su-Favas and Ricotta on Buttermilk Crackers




Thomas J. Story
 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
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).

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories248
% Daily Value *
Total Fat 13g17%

Saturated Fat 4.4g23%
Cholesterol 16mg6%
Sodium 607mg27%
Total Carbohydrate 29g11%

Dietary Fiber 2.2g8%
Protein 11g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.