- 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
- 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
How to Make It
Shell fava beans (you will have about 2 cups). Boil beans in salted water 2 minutes, then rinse with cold water until cool.
Peel tough skin from each bean by tearing it open at its round end and popping out the bean.
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).