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.
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
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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.
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