Recipe: Yummy Fava Bean Spread on a Flat Bread with Prosciutto

Fava Bean Spread on a Flat Bread with Prosciutto. Spread each slice of bread with a couple tablespoons fresh ricotta and top with a similar amount of the fava bean mixture Finding fresh fava beans at the market is a sure sign of spring. They do require a little advance prep. You'll need to remove them from their fuzzy pods.

Pour the beans into a pot and bring to a boil. Fava beans — or broad beans — are green legumes that come in pods. They have a slightly sweet, earthy flavor and are eaten by people all over the world. You can cook Fava Bean Spread on a Flat Bread with Prosciutto using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Fava Bean Spread on a Flat Bread with Prosciutto

1. You need 2 cup of fresh or frozen fava beans (I used frozen).
2. You need 1/2 small of red or green apple core taken out.
3. Prepare 1 small of lemon (get 2 tsp zest & 1 tblsp juice from it).
4. Prepare 3 tbsp of olive oil.
5. Prepare 1/2 tsp of prepared mustard.
6. Prepare 8 slice of of flatbread.
7. It's 8 slice of prosciutto (thin slices of ham, roast beef, pastrami, or smoked salmon can be used for variation).

Spread the beans on a baking sheet and. In this case, the fava beans are small, tender and bright green as you can see, so there's no need to peel any further; if you have large beans, though, you should remove the outer skin, this one, and keep the bean. Pinch off the eye of the skin and squeeze gently. Take the prosciutto and cut into thin.

Fava Bean Spread on a Flat Bread with Prosciutto step by step

1. boil beans in water for 3 minutes until tender but still firm.
2. rinse in cold water.
3. in a blender pulse beans, oil, lemon zest & juice, half apple and mustard till mixture is creamy but chunky.
4. spread fava bean mixture onto flatbread, top with slice of prosciutto or topping of choice.

Favas — also known as Windsor beans, English beans, horse beans and pigeon beans — have long been diet staples For Americans, that's a lot of time to spend on a bean. There are many recipes for fava bean purees, which are spread on crostini and used as pasta sauce, among other things. Fava beans from California are now arriving in a few New York markets and, as the season advances, should be available in greater supply from New Jersey. Levantines like to stew fresh fava beans in olive oil and lemon juice with copious amounts of garlic and sop up the rich juice with flat Arab bread. Spread on crisp Italian toasts, the vibrant blend makes elegant.