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.
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Bean, Mint and Ricotta Crostino
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A vibrant appetizer perfect for a casual get-together or a light lunch. Creamy ricotta, bright mint, and savory beans atop toasted bread.
Ingredients
- 2 cups (473 ml) beans
- salt
- pepper
- olive oil
- french bread
- ricotta
- fresh mint
- red wine vinegar
Instructions
- Heat broiler.
- Boil 1/2 cup of salted water.
- Put 2 cups of drained fava beans in a skillet for about 5 minutes.
- Drain the beans and add salt, pepper, oil, 1 tablespoon of red wine vinegar, and 1/4 cup of mint.
- Toast the bread.
- Toast the cheese on the bread and top with the bean mixture.
Notes
- For optimal toasting, slice the French bread thinly and brush with olive oil before broiling.
- If fresh mint is unavailable, substitute 1 teaspoon of dried mint, but reduce the amount to 1/8 cup.
- Store leftover crostini in an airtight container in the refrigerator for up to 2 days; refresh with a drizzle of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
What type of beans work best for the mint and ricotta crostino?
Cannellini or butter beans are ideal because their creamy texture blends well with the ricotta. Fresh shell beans in season are even better if you can find them. 
Should I use fresh mint or dried mint for this recipe?
Fresh mint is the way to go here. Dried mint loses the bright, fragrant quality that makes this crostino feel light and fresh.
How do I keep the crostini from getting soggy?
Toast the bread slices until they are golden and firm, and assemble the toppings just before serving. If you spread the ricotta too far in advance, the bread will absorb moisture and soften.
