Recipes Appetizers Ricotta-Fava Toasts Be the first to rate & review! The delicate, milky flavor of fresh ricotta pairs with the grassy, lightly sweet taste of fava beans. Use best-quality cheese, produce, and bread here for a toast that’s more than the sum of its parts. By Baron Ziegler Updated on April 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Eva Kolenko Active Time: 20 mins Total Time: 30 mins Yield: 8 Ingredients 3 quart water 2 tablespoons plus 1 teaspoon fine sea salt, divided, plus more to taste 1 pound unshelled fava beans or 1 cup frozen shelled favas or edamame 1/3 cup plus 1 tablespoon olive oil, divided 4 (1/2-inch-thick) rustic bread slices or pain au levain slices, cut from the center of the loaf 1 cup fresh whole-milk ricotta cheese 1 teaspoon finely chopped fresh tarragon, plus whole tarragon leaves, for garnish 1/8 teaspoon black pepper Directions Bring 3 quarts water to a boil in a large stockpot over high. Stir in 2 tablespoons salt. Shell fava beans; add beans to boiling water. Cook until tender, about 4 minutes. Using a slotted spoon, immediately transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well. If using shelled fresh beans, peel and discard skins from beans. Stir together peeled beans, 1 tablespoon oil, and 1/2 teaspoon salt in a small bowl. Set aside. Preheat grill to medium-high (400°F to 450°F). Brush bread slices evenly on both sides with remaining 1/3 cup oil. Place on unoiled grates; grill, uncovered, until grill marks appear, about 2 minutes per side. Stir together ricotta, chopped tarragon, pepper, and remaining 1/2 teaspoon salt in a small bowl; spread seasoned ricotta evenly on 1 side of each toast slice; top evenly with dressed favas. Cut toasts in half on an angle; arrange on a serving platter. Season with salt, and sprinkle with tarragon leaves. Make Ahead Fava beans can be cooked and peeled up to 2 days ahead. Store in an airtight container in refrigerator. Suggested Pairing Minerally Chenin Blanc. Rate it Print