Favas and Ricotta on Buttermilk Crackers

Favas and Ricotta on Buttermilk Crackers Recipe
Thomas J. Story
We picked the favas from our garden and made ricotta from the milk of Holly, Sunset's cow (she lives on a farm south of our office). Store-bought ricotta and crackers work fine in this recipe—but if you want to make your own, as we did, you'll learn how in our book.

Yield:

8 servings (16 crackers)
Total time: 45 Minutes

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 248
Caloriesfromfat 45 %
Protein 11 g
Fat 13 g
Satfat 4.4 g
Carbohydrate 29 g
Fiber 2.2 g
Sodium 607 mg
Cholesterol 16 mg

Ingredients

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

Preparation

1. Shell fava beans (you will have about 2 cups). Boil beans in salted water 2 minutes, then rinse with cold water until cool.

2. Peel tough skin from each bean by tearing it open at its round end and popping out the bean.

3. Spread crackers with a thin layer of ricotta and top with favas and mint. Sprinkle with salt and drizzle with oil.

Make ahead: Peeled fava beans, up to 1 day, covered and chilled.

Note: Nutritional analysis is per cracker (if using homemade).