Endive Fava Tartines with Ricotta

This delightful Endive & Fava Salad Tartines with Herbed Ricotta brings together bright spring vegetables and creamy herbed ricotta on toasted rustic bread for a perfect light lunch or elegant appetizer. The combination of crisp endive, tender fava beans, and tangy quick-pickled shallots creates a refreshing topping that contrasts beautifully with the rich, herbaceous ricotta spread.

I first made these tartines for a spring garden party, and they've become my go-to impressive but effortless entertaining dish. The bright colors and fresh flavors always draw compliments, and I love how they celebrate the season's best produce.

Ingredients

• Shallots: Provide a delicate onion flavor that sweetens when pickled briefly in vinegar
• White balsamic vinegar: Offers a milder, sweeter acidity than regular balsamic
• Fava beans: Bring a buttery texture and earthy sweetness that defines spring cooking
• Endive: Contributes a pleasant bitterness and crisp texture that balances the creamy ricotta
• Fresh herbs: Like dill, chives, and parsley infuse the ricotta with bright aromatic notes
• Peasant bread: With its sturdy texture and rustic crust provides the perfect base

Step-by-Step Instructions

Quick pickle the shallots:

Combine shallots with a pinch of salt, sugar, and white balsamic vinegar in a small bowl. This brief pickling process mellows their sharpness while adding bright acidity to the finished dressing. Allow them to sit for at least 10 minutes while you prepare the other components.

Prepare the fava beans:

Bring a large pot of water to a boil. Shell the fava beans from their pods, blanch them for exactly 1 minute, then immediately transfer to an ice bath. This stops the cooking process and makes them easier to peel. Gently squeeze each bean to remove the waxy outer skin, revealing the bright green bean inside. This double-shelling process takes time but yields tender, sweet beans worth the effort.

Assemble the salad:

Combine julienned endive, sliced scallions, thin radish slices, and prepared favas in a large bowl. Whisk olive oil into the pickled shallot mixture to create an emulsified dressing, then pour over the vegetables. Toss everything gently to coat each component without bruising the delicate ingredients. Add whole small basil leaves or roughly chopped larger ones just before serving to maintain their color and fragrance.

Prepare the herbed ricotta:

Mix fresh ricotta with finely chopped herbs and lemon zest in a small bowl. The fresh herbs provide bright flavor while the lemon zest adds citrus notes without additional acid. Season generously with salt and freshly cracked pepper to enhance all flavors.

Toast the bread:

Arrange bread slices on a sheet pan and drizzle both sides generously with olive oil. Broil until golden but watch carefully as they can burn quickly. The goal is toasted edges with a slightly soft interior that can support the toppings while still being pleasant to bite through.

Assemble and serve:

Spread each toast generously with herbed ricotta, then mound the endive salad on top. Serve immediately to maintain the contrast between warm toast and cool, crisp vegetables.

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My favorite moment with this dish was watching my vegetable-skeptic nephew devour three tartines in one sitting, proving that beautiful presentation and balanced flavors can win over even the pickiest eaters. The combination of creamy ricotta with the bright, crisp vegetables creates a perfect balance that appeals to almost everyone.

Make It Year-Round

When fava beans aren't in season, edamame makes an excellent substitute with similar texture and nutritional benefits. Simply blanch shelled edamame for one minute instead of going through the double-shelling process of favas. Other great alternatives include fresh peas in spring, blanched green beans in summer, or roasted butternut squash in fall.

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Homemade Ricotta Option

For an elevated version of this dish, make your own ricotta. Heat 4 cups whole milk with 2 tablespoons lemon juice and a pinch of salt until it reaches 180°F, then let it sit undisturbed for 10 minutes. Strain through cheesecloth for at least 30 minutes. The resulting ricotta has an incomparably fresh, delicate flavor that store-bought varieties simply cannot match.

Serving Suggestions

These tartines work beautifully as part of a spring brunch spread alongside a frittata and fruit salad. For a light dinner, serve with a simple soup like chilled cucumber or tomato gazpacho in warmer months. When entertaining, prepare all components in advance and assemble just before guests arrive for maximum visual impact with minimal last-minute effort.

Storage Notes

While best enjoyed immediately after assembly, you can prepare components up to 24 hours in advance. Store the herbed ricotta in an airtight container in the refrigerator. The vegetable salad can be prepared without dressing and stored separately, adding the vinaigrette and basil just before serving. Toast the bread shortly before assembly to maintain its texture.

Frequently Asked Questions

→ Can I substitute the fava beans with something else?

Yes, you can substitute fava beans with shelled edamame as mentioned in the ingredients list. Green peas would also work well as an alternative. If using edamame or peas, you'll still want to blanch them briefly in boiling water and cool in an ice bath before adding to the salad.

→ What's the best bread to use for tartines?

A good quality peasant bread or sourdough works best as it provides a sturdy base that can hold the toppings without getting soggy. Look for bread that can be sliced about ¾ inch thick and has a nice crust that will crisp up nicely under the broiler.

→ How far in advance can I prepare the components?

You can prepare the herb ricotta mixture and the endive salad (without the basil) up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Add the fresh basil to the salad just before serving, and toast the bread right before assembly to maintain its crispy texture.

→ What herbs work best in the ricotta spread?

The recipe suggests a mix of dill, chives, and fresh parsley, which provides a balanced herb flavor. However, you could also incorporate mint, tarragon, or basil into the mix depending on your preference. Just make sure to finely chop whatever herbs you choose so they distribute evenly throughout the ricotta.

→ What can I serve with these tartines to make a complete meal?

These tartines work wonderfully alongside a light soup like gazpacho in summer or a pureed vegetable soup in cooler months. They also pair well with a simple green salad dressed with lemon vinaigrette. For a more substantial meal, serve with roasted vegetables or a small portion of grilled chicken or fish.

→ Can I make this dairy-free?

Yes, you can substitute the ricotta with a dairy-free alternative such as almond ricotta or a thick cashew cream cheese. Season the dairy-free alternative with the same herbs, lemon zest, salt, and pepper as directed in the original recipe.