Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Fava Bean and Ricotta Crostini with Fresh Mint



Posts : 16575
Thanked : 805
Join date : 2013-01-12

Fava Bean and Ricotta Crostini with Fresh Mint

Post by Lobo on Wed 03 Feb 2016, 10:34 pm

Fava Bean and Ricotta Crostini with Fresh Mint

Be the first to Write a Review
Prep Time: 35 minutes
Cook Time: 10 minutes
Servings: 4
A creamy base of ricotta cheese makes a perfect foil for fava beans’ slightly “green” flavor in this creative crostini topping. Fresh mint is a classic partner to favas in a variety of Mediterranean cuisines. Its refreshing taste is set off here by sharp pecorino and fragrant lemon zest.

  • Printer Friendly Version

  • 87


  • 1 1/2 lb. fava beans in their pods 
  • 1 baguette 
  • 1/2 cup whole-milk ricotta cheese 
  • 1/2 cup finely grated pecorino romano cheese 
  • 1 1/2 Tbs. chopped fresh mint 
  • 1/2 tsp. finely grated lemon zest 
  • 2 Tbs. extra-virgin olive oil, plus more for drizzling 
  • Sea salt and freshly ground pepper, to taste  


Preheat an oven to 400°F.

Shell the fava beans. Bring a saucepan three-fourths full of water to a boil over high heat. Add the beans and boil until tender, about 5 minutes. Drain into a colander and then rinse under cold running water until cool. Remove the outer skin from each bean by pinching open the end opposite where the fava bean attaches to the pod. You should have about 1 cup shelled and skinned beans. Finely chop the beans and put them into a medium bowl.

Cut the baguette into 16 slices, each 1⁄2 inch thick (reserve any remaining baguette for another use). Arrange the baguette slices on a rimmed baking sheet and toast in the oven until crisp, turning once, about 5 minutes total. Remove from the oven and set aside.

Add the ricotta, pecorino, 1 tablespoon of the mint, the lemon zest and 2 Tbs. olive oil to the bowl with the fava beans. Using a fork, mash the ingredients together until well blended. Season with salt and pepper.

Heap a spoonful of the bean mixture onto each baguette toast. Drizzle lightly with olive oil and sprinkle with the remaining mint. Arrange the toasts on a platter and serve right away. Makes 16 crostini; serves 3 or 4.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Mon 24 Oct 2016, 8:27 pm