Baby Fava Bean, Breakfast Radish and Spring Onion Crostini with Bellwether Ricotta | CUESA

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Baby Fava Bean, Breakfast Radish and Spring Onion Crostini with Bellwether Ricotta


Sascha Weiss, Executive Chef at The Plant Café Organic.

This was demonstrated at CUESA’s Market to Table program on May 22, 2010.


1 pound fresh baby fava beans
¼ cup olive oil
8 sprigs thyme, leaves picked from the stem
1 spring onion, washed and chopped into ¼-inch dice
8 breakfast radishes, stems removed, washed and sliced into ¼-inch rounds
Zest of ½ lemon
¼ teaspoon chili flakes
Salt and pepper, to taste
½ cup Bellwether Farms’ ricotta
12 thin slices bread, brushes with olive oil and toasted in the oven



  1. Bring a pot of salted water to a boil. While the water is heating, remove fava beans from the pod.  Cook the beans for about 3 minutes, drain and cool.  With a pairing knife remove the beans from their outer light green shell.

  2. Heat a large sauté pan over a medium flame.  When hot add the olive oil, thyme and spring onion, stir.  Cook for 3-4 minutes and add the fava beans and radish.  Cook for 3-4 minutes longer.  Add the lemon zest and chili flake, season with salt and pepper to taste. Allow the mixture to cool to room temperature.
  3. Spread a small amount of ricotta (about a teaspoon) on each crostini and top with about a tablespoon of the fava bean mixture. Serve.

Photo by Barry Jan.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »