These fava bean grilled pita bites are layered with a base of creamy ricotta, tangy pickled cucumbers and crisp salty prosciutto. They make a sensational bite for a light lunch or appetizer!
I can’t un-see oyster crackers from these pictures, although I assure you they’re dried fava beans. Ulysses pointed it out when I was breaking down the picture set up and now it’s all I see. Part of me feels like there should be clam chowder, not fava bean grilled pita bites next to them.
*This post is sponsored by Bob’s Red Mill
Speaking of clam chowder and comforting soups, is there anything worse than having to make your own soup when you’re sick? On our *romantic* anniversary trip this past weekend (I talked about it in this butternut squash biscuit post), guess who ended up catching a head cold?
Yeah. I got a head cold and he got a cold sore so we spent 3 days together with about as much physical contact as a member of PETA and a fur coat. Coming home yesterday afternoon with body aches and so much sinus pain it hurt to touch my face, all I could think of was some hot lime-y Tom Kha Gai soup. It’s all I crave when I’m sick but unfortunately, there are no Thai places anywhere nearby to get takeout from and so, I made my own. Sans oyster crackers though. It’s just not ok to have to make your own sick soup. Not.ok.
It’s not like you can find canned fava beans too easily on the grocery store shelf anyway.
There’s so much goodness going on in these pita bites. From creamy ricotta to hearty buttery smashed fava beans to tangy pickled cucumbers and the salty crisped prosciutto on top, they’re a tasty explosion of flavors with each bite.
With the protein and fiber from the beans, these could easily be a light lunch but on small pita bread, I love it as an appetizer too.
More will be made ASAP with the remaining beans I have, that is, once I can actually taste food again.
- 1 cup Bob's Red Mill fava beans
- 1 tablespoon lemon juice
- 1 cucumber, thinly sliced
- 1/4 cup red wine vinegar
- pinch of salt
- 1/8 pound prosciutto thinly sliced
- 4 small pita breads
- 2 tablespoons extra virgin olive oil
- 1/2 cup ricotta
- fresh parsley, sesame seeds, sea salt and black pepper for garnish
- Rinse beans and comb through them to make sure there are no stones.
- Place beans in a sauce pot with 3 cups water, bring to a boil then cover and reduce to a simmer. Cook until softened but not mushy, about 30 minutes.
- While beans cook, place the cucumber slices in a shallow bowl with the vinegar and salt. Toss to coat all the slices in the vinegar and set aside.
- Drain beans once cooked and place in a bowl with the lemon juice. Gently smash with a fork a bit. The beans should still be very chunky, just slightly mashed.
- Place the prosciutto in a skillet over medium-high heat and cook until crispy. Drain on a paper towel and break into small pieces once cooled.
- Brush the pitas with the olive oil, grill or toast until just warmed.
- Assemble the pita bites by spreading the ricotta evenly on each pita, place the bean mixture next then top with the cucumber slices (draining from the excess vinegar before placing them on the pita) and crispy prosciutto.
- Garnish the pita bites with freshly chopped parsley, sesame seeds, sea salt and black pepper.