Crostini with Fava Leaf Salad, Chives, and Ricotta Cheese | CUESA

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Crostini with Fava Leaf Salad, Chives, and Ricotta Cheese



4 slices ciabatta (or any country style loaf)
Olive oil
Kosher salt
¼ pound fava leaves, rinsed and dried
1 handful arugula leaves, rinsed and dried
2 small fennel bulbs, thinly sliced
1 teaspoon red wine vinegar
¼ pound fresh ricotta cheese
½ bunch chives, thinly sliced


  1. Preheat oven to 400 degrees. Toss the ciabatta slices with olive oil and salt, place on a baking sheet and bake until golden brown.  Remove from oven.

  2. Toss the fava leaves, arugula, and fennel together with the red wine vinegar and a drizzle of olive oil- just enough to barely coat the leaves.  Taste and season with salt as needed.
  3. Slather ricotta onto crostini, sprinkle with salt and chives, top with salad, serve.



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