- 1 pound fava beans, shucked from their pods
- Juice from 1 lemon
- 3 tablespoons extra-virgin olive oil
- 2 to 3 mint leaves, minced
- Sumac, for garnish (or alternatively, red pepper flakes)
- Fill a small saucepan with about 3 inches of water and place the pan over moderately medium heat. When the water reaches a simmer, add the fava beans and blanch for about a minute. Drain the favas and run them under cold water until they're cool enough to handle. Peel the rough outer shell of the favas, revealing a bright green bean. Repeat until you've worked your way through all of the fava beans.
- To the jar of a food processor or blender, add the shucked favas, juice from 1 lemon, a splash of water, a few pinches of salt, and mint leaves. Pulse until the mixture resembles a rough puree. With the machine running, drizzle in the oil until the mash is a bit smoother in texture. Salt and pepper to taste.
- Rub the garlic clove on the surface of each slice of bread. Toast the bread under the broiler. If the edges of the bread burn a little, welcome them--they're great added flavor. To assemble the crostinis, divide the ricotta amongst the slices of toast, top with fava bean mash, a dash of salt and a sprinkling of sumac.