Fava Bean Crostini from Modern Mediterranean by Melia Marden

Name: Fava Bean Crostini from Modern Mediterranean by Melia Marden
Ingredients: 2 ½ pounds (1.2 kilograms) fresh fava beans weighed in their pods, shelled (about 2 ½ cups / 300 grams); ½ teaspoon kosher salt; Freshly ground black pepper; 10 tablespoons (150 milliliters) extra-virgin olive oil, divided; 2 cloves garlic, pressed or finely minced; 4 large slices rustic sourdough bread, cut ¾ inch (2 centimeters) thick; 2 tablespoons roughly chopped fresh parsley; Flaky sea salt, such as Maldon; 1 cup (230 grams) fresh ricotta

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This is one of our most popular appetizers at The Smile. I’ll admit that working with fresh favas is a bit labor-intensive because you have to shell them twice; however, I like to think that the...

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Ingredients

2 ½ pounds (1.2 kilograms) fresh fava beans weighed in their pods, shelled (about 2 ½ cups / 300 grams)
½ teaspoon kosher salt
Freshly ground black pepper
10 tablespoons (150 milliliters) extra-virgin olive oil, divided
2 cloves garlic, pressed or finely minced
4 large slices rustic sourdough bread, cut ¾ inch (2 centimeters) thick
2 tablespoons roughly chopped fresh parsley
Flaky sea salt, such as Maldon
1 cup (230 grams) fresh ricotta