Crostini Of Fava Bean Puree Fresh Ricotta And Morel Mushrooms Recipes

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SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS

"When fava beans are in season, there's nothing like them. Pairing favas with creamy, cheesy peas makes for a yummy bite," says Anne.

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 10



Spring Pea and Ricotta Crostini with Fava Beans image

Steps:

  • Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
  • In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
  • Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
  • Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.

Kosher salt
1 1/2 cups shelled English peas
1 cup shelled fava beans
1 cup ricotta cheese
1/4 cup freshly grated parmigiano, plus more shaved for topping
1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
2 tablespoons chopped fresh mint
1/2 teaspoon grated lemon zest
1 baguette, sliced 1/4 inch thick
Flaky sea salt, for topping

SPRINGTIME MOREL AND FAVA BEAN CROSTINI

Impress your dinner guests with this elegant, simple mushroom appetizer from chef Larry Forgione of An American Place restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 12



Springtime Morel and Fava Bean Crostini image

Steps:

  • Preheat oven to 375 degrees.
  • Brush both sides of baguette slices with olive oil and place on a baking sheet. Transfer to oven and bake, turning once, until lightly browned, 4 to 5 minutes per side. Remove from oven and set aside.
  • Melt butter in a medium skillet over high heat; cook until butter is lightly browned. Add morels and shallot and cook, stirring, for 1 minute. Season with salt and pepper.
  • Add sherry to deglaze and cook until almost evaporated. Add cream and let cook until reduced and thickened slightly. Stir in fava beans and ramp leaves or chives.
  • Divide morel mixture evenly among toasted baguette slices; top with crumbled bacon and garnish with cheese. Serve.

4 slices baguette
Extra-virgin olive oil
2 teaspoons unsalted butter
1/2 cup fresh morels, cleaned
1 teaspoon minced shallot
2 tablespoons cream sherry
1/4 cup heavy cream
1/2 cup shelled, peeled fava beans
1/8 cup thinly sliced ramp leaves or chives
1 slice cooked bacon, crumbled
Shaved aged Sonoma Jack or Parmesan cheese, for garnish
Coarse salt and freshly ground black pepper

ARUGULA AND FAVA-BEAN CROSTINI

Provided by Kay Chun

Categories     Bean     Appetizer     Quick & Easy     Dinner     Arugula     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9



Arugula and Fava-Bean Crostini image

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
  • Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
  • Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
  • Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves

FRESH RICOTTA AND FAVA BEAN BRUSCHETTA

Categories     Bean     Cheese     Garlic     Bake     Vegetarian     Quick & Easy     Ricotta     Basil     Spring     Healthy     Boil     Bon Appétit

Yield Makes 8 (appetizer) servings

Number Of Ingredients 6



Fresh Ricotta and Fava Bean Bruschetta image

Steps:

  • Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.

1 1/2 cups shelled fresh fava beans (from about 1 1/2 pounds) or 1 1/2 cups frozen baby lima beans
8 4x3x1/2-inch slices country-style bread, cut in half crosswise
8 garlic cloves, cut in half crosswise
15 ounces fresh ricotta cheese or whole-milk ricotta cheese
Extra-virgin olive oil
1/3 cup thinly sliced fresh basil

CROSTINI WITH FAVA BEANS AND RICOTTA SALATA

I took a cooking class with Tori Ritchie and this is one of her recipes. It is fantastic!! Instead of ricotta salata you can use crumbled feta cheese or a young pecorino. You will not be disappointed!

Provided by susie cooks

Categories     < 30 Mins

Time 30m

Yield 12 crostini

Number Of Ingredients 7



Crostini With Fava Beans and Ricotta Salata image

Steps:

  • Shell the fava beans and drop them in boiling water for 2 minutes. Drain, then pop the inner bean out of its skin.
  • Gently mix the fava beans, cheese, 2 tablespoons olive oil, thyme and lemon zest in a bowl. Season with salt and pepper and set aside.
  • Brush both sides of the bread slices with oil and broil, turning once, until they are golden.
  • To serve, top bread slices with fava bean mixture.

Nutrition Facts : Calories 144.6, Fat 6, SaturatedFat 1.2, Cholesterol 2.6, Sodium 123.1, Carbohydrate 17.6, Fiber 2.6, Sugar 0.9, Protein 5.2

1 lb fresh fava beans
1/4 cup ricotta cheese, finely diced
4 tablespoons olive oil
1 teaspoon fresh thyme leave
1 lemon, zest of
salt and pepper, to taste
12 slices crusty Italian bread

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