Ricotta Fava Bean Grilled Pita Bites - DrNewMed Healthy Recipes for Healthy Eating

A base of creamy ricotta, tart pickled cucumbers, and crisp, salty prosciutto are placed on top of each other in these fava bean grilled pita pieces. They are delicious as an appetiser or light lunch.

Ingredients

For the Vegan Ricotta

1 cup raw cashews, soaked in hot water for 1 hour (or overnight in cold water)
1/4 cup unsweetened almond milk (or any plant-based milk)
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1 clove garlic, minced
Salt and pepper to taste

For the Fava Bean Topping

1 cup cooked and peeled fava beans (canned or frozen, thawed)
1/4 cup fresh parsley, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste

For Assembling

4 small whole wheat pita bread rounds
Olive oil for brushing
Fresh basil leaves for garnish (optional)

Instructions

For the Vegan Ricotta

Drain the soaked cashews and place them in a food processor.
Add almond milk, lemon juice, nutritional yeast, minced garlic, salt, and pepper.
Process until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust the seasoning as necessary. Set aside.

For the Fava Bean Topping

In a bowl, combine the cooked and peeled fava beans, chopped fresh parsley, olive oil, lemon juice, salt, and pepper. Toss to combine and set aside.

For Assembling

Preheat your grill or grill pan over medium-high heat.
Brush the pita bread rounds with a little olive oil on both sides.
Grill the pita rounds for about 2-3 minutes on each side or until they have nice grill marks and are heated through.
Remove the grilled pita bread from the grill and cut each round into quarters, creating 4 triangles.
Spread a generous amount of the vegan ricotta on each grilled pita triangle.
Top each triangle with the fava bean mixture.
Garnish with fresh basil leaves if desired.
Serve the vegan ricotta fava bean grilled pita bites warm.