Bean, Mint and Ricotta Crostino

I took a class a month or so ago at the Brooklyn Kitchen about 20 minute meals with a twist. Basically, it’s all about this idea that we make meals for ourselves that are really boring and have no zest or life in them. I think this is definitely true for me! I made this appetizer last night before dinner and thought I’d share. I was also really excited about making it because we now have fresh mint from our herb garden which I used in the meal.

Very easy to make. This is a recipe I took from Twenty Dollar Twenty Minute Meals by Caroline Wright.

2 cups of beans (fava preferably)
salt and pepper
olive oil
french bread
ricotta
fresh mint
red wine vinegar

Heat broiler. While you do this boil 1/2 cup of salter water. Then put 2 cups of drained fava beans (I had to use Lima because I couldn’t find any fava at the local grocery store I was at.) in the skillet for about 5 minutes. Drain the beans and then add salt, pepper and oil and a tablespoon of red wine vinegar with 1/4 cup of mint.

Once finished, toast the bread. When the bread is finished toast the cheese on the bread and the bean mixture on top!

I really suggest trying to find fresh fava beans because I think they make the difference. I also think maybe adding some diced red onions would add a nice bite to this mix and some added flavor and color.

Try it out-let us know what you think!

If you are interested in knowing more about the cookbook, click here to an earlier post I wrote about the recipes and class I took.

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4 thoughts on “Bean, Mint and Ricotta Crostino

  1. I am trying to grow fava beans. I will make this if I have any luck with it! Maybe I’ll finally try to make homemade ricotta too. (I’m slowly turning this into a 20 hour rather than 20 minute meal…)

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