Thomas J. Story
Total Time
45 Mins
8 servings (16 crackers)

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

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