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.
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
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).