Food Recipes Appetizers Appetizer Toasts Ricotta-Fava Toasts Be the first to rate & review! The delicate, milky flavor of fresh ricotta pairs with the grassy, lightly sweet taste of fava beans. Use best-quality cheese, produce, and bread here for a toast that’s more than the sum of its parts. By Baron Ziegler Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Eva Kolenko Active Time: 20 mins Total Time: 30 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 3 quart water 2 tablespoons plus 1 teaspoon fine sea salt, divided, plus more to taste 1 pound unshelled fava beans or 1 cup frozen shelled favas or edamame 1/3 cup plus 1 tablespoon olive oil, divided 4 (1/2-inch-thick) rustic bread slices or pain au levain slices, cut from the center of the loaf 1 cup fresh whole-milk ricotta cheese 1 teaspoon finely chopped fresh tarragon, plus whole tarragon leaves, for garnish 1/8 teaspoon black pepper Directions Bring 3 quarts water to a boil in a large stockpot over high. Stir in 2 tablespoons salt. Shell fava beans; add beans to boiling water. Cook until tender, about 4 minutes. Using a slotted spoon, immediately transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well. If using shelled fresh beans, peel and discard skins from beans. Stir together peeled beans, 1 tablespoon oil, and 1/2 teaspoon salt in a small bowl. Set aside. Preheat grill to medium-high (400°F to 450°F). Brush bread slices evenly on both sides with remaining 1/3 cup oil. Place on unoiled grates; grill, uncovered, until grill marks appear, about 2 minutes per side. Stir together ricotta, chopped tarragon, pepper, and remaining 1/2 teaspoon salt in a small bowl; spread seasoned ricotta evenly on 1 side of each toast slice; top evenly with dressed favas. Cut toasts in half on an angle; arrange on a serving platter. Season with salt, and sprinkle with tarragon leaves. Make Ahead Fava beans can be cooked and peeled up to 2 days ahead. Store in an airtight container in refrigerator. Suggested Pairing Minerally Chenin Blanc. Originally appeared: April 2020 Rate It Print