I've never met a crostini recipe I didn't like and this one with fresh fava beans and pecorino romano cheese is like taking a bite of Spring. It's light, salty, and herbaceous. Although it takes some time to shell and prepare the beans, once you've completed this step, it's easy to combine the ingredients and slather on crispy toast. If you can't find pecorino, substitute parmesan. Serve with sparkling rosé or crisp white wine and you've got the ideal hors d'oeuvre for any seasonal celebration. To check out the uncomplicated recipe, keep reading.
1 1/2 pounds fresh fava beans (in their pods) Serves 6-8.
1/2 C ricotta cheese (whole or part-skim)
3/4 C Pecorino Romano or Parmigiana-Reggiano cheese, finely grated
1 Tbsp fresh mint, finely chopped
1/2 teaspoon lemon zest
2 Tbsp extra virgin olive oil
Generous salt and freshly ground black pepper, to taste
1 1/2 pounds fresh fava beans (in their pods)