Fava Bean Crostini

Fava Bean Crostini

INGREDIENTS

  • 1 cup shelled fresh fava beans or fresh edamame
  • ¼ cup plus 1 tablespoon extra virgin olive oil (EVOO), divided
  • 1 ½ cups packed baby arugula or baby spinach, divided
  • 3 tablespoons Parmigiano-Reggiano
  • ¼ teaspoon fresh lemon zest
  • ½ teaspoon fresh lemon juice
  • 1 fresh baguette
  • 1 garlic clove halved
  • 16 mint leaves
  • Sea salt and freshly ground black pepper

PREPARATION

  1. Preheat oven to 350 degrees.
  2. Cook fava beans in boiling, unsalted water, uncovered, until tender, about 3 to 4 minutes.
  3. Drain and transfer to an ice bath immediately to stop cooking  Gently peel off skins of fava beans.
  4. Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
  5. Add ¼ cup EVOO, ½ cup arugula, cheese, lemon zest and juice, ½ teaspoon salt, and 2 turns of black pepper to mixture in processor and puree until smooth.
  6. Add mixture from food processor to bowl; coarsely chop remaining arugula and gently fold into fava bean mixture.
  7. Cut 16 diagonal slices (½- inch thick) from baguette and put in a sheet pan.  Drizzle with remaining EVOO.
  8. Bake until pale gold and crisp, about 8-10 minutes.  Rub each slice with cut side of garlic.
  9. Spoon fava been mixture onto each crostini and top with mint leaf.
  10. Serve warm and enjoy!
Spring Cleaning Time- Juice Cleanses!

Spring Cleaning Time- Juice Cleanses!

Fava Beans

Fava Beans