1/2 cup fresh whole milk ricotta
fine sea salt
freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup blanched, shelled fava beans
1/4 cup mixed micro herbs and greens
toasted bread, for serving
Spread ricotta onto a plate. Season with salt and pepper. Drizzle with olive oil. Scatter over with fava beans and herbs. Serve with toasted bread. Yield: 4 servings as an appetizer.
- Recipe courtesy of Joseph Erdos