Fava Bean and Ricotta Tartines


Tartines are a delicious little "something" to go with a cocktail, glass of Wine, or as a lunch. A Tartine is an open-faced sandwich (usually small) that the French have perfected, as a way to slow down, relax, and savour something light. I came up with my own recipe that I absolutely adore! You might find my main ingredient a little unorthodox but once you try it you will be hooked!

Recipe:

1/2c     prepared Fava Beans (see details at end of recipe)

3/4c     Ricotta 

1/2      Lemon (zested and juiced)

1 tsp   Sea Salt (I use Maldon Salt)

1/2tsp Freshly ground Black Pepper

1         Clove Garlic (finely chopped)

1tbsp  Flat Leaf Italian Parsley (torn or roughly chopped)

Extra Virgin Olive Oil for "drizzling"

Baguette

 

In a medium bowl roughly mash Fava Beans with a dinner fork 

Mix in Ricotta, then add garlic, pepper, Lemon zest and juice (mixture is best if let to sit for 1 hour for flavours to meld) Note: I use a rubber spatula to blend ingredients together and not create a bowl of "mush"!

Slice up Baguette into 1/4" thick pieces, spoon on Fava Bean mixture

Sprinkle with the Sea Salt and Parsely, drizzle with Olive Oil... .et Voila!

Serve at room temperature

Note: Mixture will keep for 3 to 4 days if stored in a covered container in the refrigerator

 Makes approximately 20 Tartines

 

Enjoy!

T

 

To prepare fresh Fava Beans:

Shell beans, place beans in boiling water and blanch for approximately 3 minutes, drain and immediately plunge in to an ice water bath (keep submerged until cooled, 10 minutes?)

Drain beans

Remove the tough outter skin of the beans. Helpful tip is to make a small slit in the skin and then the bean just pops right out (I use my thumbnail :))

I prepare and freeze fresh Fava Beans when in Season and put in preportioned zip lock bags so making this takes only a few minutes and I can enjoy it any time of year.. If you can find frozen Favas at the grocery store then all you need to do is defrost and carry on with the rest of the recipe!

 


Leave a comment