Fava bean sandwiches
2
Point(s)
Total Time
35 min
Prep
15 min
Cook
0 min
Serves
6
Difficulty
Easy
Pretty as a picture, these open faced vegetarian sandwich stacks taste like springtime with every bite. Fresh fava beans are fleetingly seasonal, (and they require a little bit of work), but their bright color and fresh green flavor are worth the extra effort. So delicious you might be tempted to eat it right out of the processor with a spoon, the light, bean/ricotta spread is made to taste even "greener" with addition of fresh basil and tart capers. Be sure to slice your tomatoes and sweet onions as thinly as possible before layering them on the sandwich. Make extra of this mousse-like spread and use it as a dip for crudités or crisp flatbread.
Ingredients
Raw fava beans
1½ cup(s), (shelled beans)
Part-skim ricotta cheese
⅓ cup(s)
Lemon zest
½ tsp, grated
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Garlic
1 medium clove(s), chopped
Table salt
½ tsp
Black pepper
¼ tsp
Basil
¼ cup(s), loosely packed leaves
Capers
1 tsp, drained
Light English muffin(s)
3 item(s), split and lightly toasted
Plum tomato(es)
2 medium, thinly sliced
Fresh mixed greens
½ cup(s)
Uncooked vidalia onion(s)
6 slice(s), thick, very thin